In this study, the basic components, nutritional values, and biochemical contents of six samples collected from Turkey were investigated to reveal their potential. The low-fat contents of all samples are primarily composed of linoleic, oleic, palmitic, and stearic acids, as well as sterols such as ergosterol, ergosta, and lanosta types. Protein content ranges from 6.44 ± 0.90–55.05 ± 1.65 g/100 g dry weight, with the highest value found in L. nuda. Dietary fiber content ranges from 16.54 ± 1.16–54.82 ± 3.84 g/100 g dry weight, with the highest value found in H. coralloides. The most prominent features in the FT-IR spectroscopy of all samples are their oligosaccharide structures, particularly β-glucans. The sugars identified by the UPLC method include arabinose, fructose, glucose, mannitol, and trehalose, while oxalic acid was notably high in L. nuda (140.18 ± 11.22 mg/100 g dw) and shikimic acid was notably high in H. corallaids (175.36 ± 14.02 mg/100 g dw). Phenolic compounds such as syringic acid, trans-cinnamic acid, ellagic acid, catechin, myricetin, rutin, and quercetin were identified. Therefore, we believe that the utilization of these mushroom species can lead to the development of new products, functional foods, natural additives, and dietary supplements that benefit human nutrition. •The current work reveals the nutritional potential of Turkish mushroom species.•Samples are low in fat and high in linoleic, oleic, palmitic, stearic acids.•β-glucans emerge as the primary polysaccharide across all samples.•Phenolic acids like catechin, syringic acid and myrcetin are present in all samples.•S. collinitus exhibits notable levels of syringic acid, rutin, and quercetin.