Nutritional and functional components, such as approximate, and volatile flavor compounds, ergosterol andproximate analysis of artificially cultivated Neolentinus lepideus were analyzed. The common elements of N. lepideus wereanalyzed to have 6.3% crude ash, 19.1% crude protein, 1.9% crude fat, and 8.9% crude fiber, respectively. The volatile flavorcompounds of N. lepideus were characterized as 3-Octanone, 3-Octanol and 1-Octanol. The ergosterol content of N. lepideuswas shown to be 145.9 ppm.