This study concerned a species of wild edible mushroom, oyster mushroom collected in western Algeria forests, which is well consumed by the local population. These species were identified by macroscopic, microscopic and molecular characteristics. The mushroom’s mycelium was isolated and the optimal conditions for mycelial growth were determined. Variation in different physicochemical parameters (pH, temperature, relative humidity and light) significantly influenced the mycelial growth of the mushroom on potato dextrose agar medium. Optimal mycelia growth was observed at pH 5.6, 25 °C, 100% humidity and low exposure to light. Wheat was used as spawn substrate and straw was used as fructifying substrate. The sporophores of the mushroom were obtained after one month of incubation. We cultivated this wild mushroom from its mycelium and defined the nutritional value of the obtained sporophores. The nutritional analysis was performed according to the most common analytical methods. The composition in moisture, ash, fat, protein, total carbohydrates allowed us to demonstrate that the wild edible mushroom harvested in forests of western Algeria had an important nutritional value. This wild edible mushroom was a remarkable and potential resource for development.