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The study on the impact of training on rural youth for oyster mushroom cultivation was undertaken in three village of the District, Katni, Madhya Pradesh were. Nearly 30 rural youth s were selected for mushroom cultivation after completion of cultivation training. Knowledge level of youth estimated through oral examination to know their interest before and after training. In view of pleasing flavour, adequate protein and health values, mushrooms unquestionably represent one of the world's greatest relatively untapped sources of nutritious and palatable food for the future. In spite of many problems that exist in the cultivation of mushrooms there is definitely a possibility of using mushrooms in a more important role as a source of protein to enrich human diets and it has also medicinal value in these regions, where the shortage of protein is most marked. More than 50 varieties consumed in India but only four namely button mushroom (Agaricus bisporus), Oyster mushroom (Pleurotus spp.), Milky mushroom (C. indica) and paddy straw mushroom (Volvariella spp.) are commercially cultivated. Among these, oyster mushroom is very easy to cultivate at low cost. Nearly economically profitable biotechnological process for the conversion of waste plant residues into a protein rich food which will help in overcoming protein malnutrition problem in developing countries like India Nearly 60 Kg mushroom produces in 100 kg of straw. Among the four type of production substrate used in production, wheat straw plus sugarcane molasses (3:1 ratio) obtained best in comparison to wheat straw alone and paddy straw plus gram (2:2 ratio) in which wheat plus sugarcane …