To explore the nutritional value of mycelial protein of edible fungi, 18 strains were cultured by liquid fermentation, the contents of protein and amino acid in mycelium were determined, and the nutritive value of protein was evaluated by internationally recognized protein nutrition evaluation methods. The results showed that the mycelial protein content of 18 edible fungi strains were 26. 4-47. 3 g·100^-1·g^-1, with 7 strains having protein content exceeding 40%. The total amino acid content were 16. 58-34. 37 g·100^-1·g^-1, with 4 strains having total amino acid content exceeding 30%. The ratio of essential amino acids to total amino acids and the ratio of essential amino acids to non-essential amino acids of 3 strains were higher than the reference value of WHO/FAO model, which were Morchella esculenta, Pleurotus citrinopileatus and Cordyceps militaris. The proportion of umami and sweet amino acids in 18 strains wene over 20%. The content and proportion of umami amino acids were the highest in Pleurotus diamor (8. 81 g·100^-1·g^-1 and 25. 63%, respectively), and the proportion of sweet amino acids was the highest in Agaricus bisporus (39. 51%). Based on comprehensive indicators such as amino acid score, chemical score, amino acid ratio coefficient score, essential amino acid index, and nutritional index, the nutritional value score of Naematelia aurantialbar mycelial protein was the highest.