Anti-inflammatory effects of hot-water and 70% ethanol extracts of six species of mushrooms (Hericium erinaceus, Cordyceps militaris, Ganoderma lingzhi, Auricularia auricula-judae, Tremella fuciformis, and Lentinula edodes) produced in Korea and China were investigated. In the rates of nitric oxide (NO) production in lipopolysaccharide (LPS)-stimulated RAW 264.7 cell, Korean mushrooms were lower NO production than those of Chinese mushrooms. The hot-water extract of Korean H. erinaceus showed the lowest NO production of 32.4%, and the 70% ethanol extract of Korean T. fuciformis was 25.9%. It suggested that NO suppression activities in the 70% ethanol extracts were more effective than in hot-water extracts. Cell viability of RAW 264.7 cells harvest at 24 hr after 1 ug/ml concentration of LPS addition and mushroom extracts were determined using MTT assay. In the hot-water extracts, there is no significant difference of cell viabilities between Korean and Chinese mushrooms except for A. auricula-judae. The 70% ethanol extracts of Korean mushrooms were higher cell viabilities than those of Chinese mushrooms. The 70% ethanol extracts of H. erinaceus, A. auricula-judae, and L. edodes showed a remarkable difference of cell viabilities between Korean and Chinese mushrooms.