This study evaluates the proximate composition, mineral content, antioxidant activity, anti-nutrient levels, and phytochemical constituents of Amanita ochracea, a wild edible mushroom. The proximate composition revealed 6.82% ash, 89.447% carbohydrates, 1.204% protein, 2.533% fat, and 385.988 kcal/100g energy. Mineral content included 0.388 mg/g sodium, 44.6 mg/g potassium, and 42.267 mg/g calcium. Antioxidant tests demonstrated significant activity, with a total phenolic content (TPC) of 6.264 mg GAE/g, total flavonoid content (TFC) of 0.326 mg RE/g, DPPH radical scavenging activity of 9.262%, ABTS scavenging activity of 56.166%, and mineral chelation activity of 76.301%. The mushroom also contained anti-nutrients such as saponins (37.559 mg/g), tannins (9.983 mg/g), and oxalates. Phytochemical analysis revealed high levels of vitamin C (899.688 µg/100g), various B-vitamins, phenolic acids like gallic acid (197.582 µg/100g), and flavonoids such as catechin (7.329 µg/100g) and kaempferol (109.674 µg/100g). These findings suggest that A. ochracea sis a rich source of essential nutrients, antioxidants, and bioactive compounds, positioning it as a valuable candidate for further exploration as a functional food and nutraceutical with significant health benefits.