Mushrooms are considered as valuable foods in many cultures due to their unique aroma, taste, nutritional properties, and biological activities (Ferreira et al., 2010;Heleno, Barros, et al., 2015). Although there is a long past of the utilization of mushrooms by human beings for food and medical purposes, scientific interest in examining their secondary metabolites and chemical composition has started to increase in recent years (Paterson, 2006). Mushrooms are possible sources of different antimicrobial, antitumor, antioxidant, immunomodulatory, and antiviral agents, thanks to a diverse range of bioactive compounds, including nucleotides, phenols, steroids, glycoprotein, terpenoid derivatives, and polysaccharides (Sokovic et al., 2017;Wasser, 2011).