Mushrooms have been a food supplement in various cultures and they are cultivated and eaten for their edibility and delicacy. They fall between the best vegetables and animal protein source. Mushroom consider as a distinctive food since the beginning of human evolution. As a fruit body of an edible white rotungus, oyster mushroom belongs to Pleurotus, Pleurotaceae, Agaricales and Basidiomycota. One species of oyster mushroom Pleurotus platypus spawn were produced by using sorghum grains. The mushroom was grown on paddy straw and average yield was calculated 410g and 273g in first and second harvesting. Whereas average yield 910g was recorded. The biochemical analysis confirms that the protein, carbohydrate, lipid and amino acid in Pleurotus platypus. The total protein was 9.1 mg/g, carbohydrate 6.7mg/g, lipid 1.27 mg/g and amino acid 1.35 mg/g were recorded.