Abstarct: Edible fungi are regarded as important sources of protein and many studies done to produce fungi biomass. The unique and stunning flavor of the Morchella fungus makes it as famous and delicious fungi among the fungi fruits. This fungus has been attracted more attention by scientists as some species of Murcia fungus were known to produce high levels of protein, polysaccharides and raw fiber. In this research, after having isolated the fungal species, the species were identified by using molecular method and subsequently the key components such as protein, carbohydrates and fatty acids profiles were investigated. The phylogenetic tree attained from the genetic sequencing of the ribosomal region revealed that the isolated species is similar to the Morchella fluvialis. Regarding to the results obtained from the analysis of fatty acid profiles, we found out that the linoleic fatty acid was predominated fatty acid in lipid, and the next one was palmitic fatty acid in the fungus lipid. baxsed on the "one-factor-at-a-time" method, different sources of nitrogen and carbon were tried out to examine the amount of protein production in dry weight biomass. The results showed that soybean protein source stimulated cell growth whereas the source of ammonium nitrate and urea had a small effect on the dry weight of the biomass. Also, starch as carbon resources was the best substrate for the production of dry weight biomass production, on the other hands glucose stimulated protein production. The response surface method was used to study the levels of glucose and soy powder on the amount of biomass and protein production. The results showed that the highest amount of biomass was obtained in glucose (60-70 g/l) and soy powder (40 g/l). It was also observed that an increase in glucose concentration up to 80 g/l coincided with protein content in the biomass.