In the present study Button and oyster mushrooms were stored at 8-10% salt concentration and 20-40 % moisture content. These samples were prepared by steeping cut mushrooms in 10% brine solution over night containing potassium meta bisulfite (0.1 - 0.5%), ascorbic acid (0.1-0.2%) and citric acid (0.1 - 0. 2%) followed by draining and drying. The dried mushrooms with 20, 30 and 40% moisture content were packed in polyethylene bags to check their shelf life at room and refrigerated temperature up to 60 days. Mushrooms were subjected to physico-chemical sensory analysis. It was found that moisture, fat, protein, ash, fiber, NFE, pH, acidity, drained weight, common salt and browning were significantly effected during storage intervals at 0, 20, 40 and 60 days. There was a progressive deterioration in all sensory parameters during storage. It was concluded mushrooms can be long term preserved with acceptable color, flavor and taste.