Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

► The studied mushrooms are widely appreciated in gastronomy. ► They revealed high protein and carbohydrate contents, and low fat levels. ► Water soluble polysaccharidic and ethanolic fractions revealed high antioxidant activity. ► Phenolic acids, tocopherols and ascorbic acid were the main antioxidants.