Total, soluble, insoluble oxalate and mineral content of 20 edible mushrooms were measured using spectroscopic and enzymatic methods. Total oxalate content ranged from 45 (Hericium erinaceus) to 104 (Morchella conica), mg/100 g dry matter (DM), while the soluble oxalate levels ranged from 34 (Lactaius delicious) to 65 (Phellinus florida) mg/100g DM but not detected in Hericium erinaceus, Sparas...