Oyster mushroom are perishable because it has high water content and the products from oyster mushroom is limited therefore diversification product from oyster mushroom is needed. The objectives experimental study was used to utilized oyster mushroom for diversification products and study the characteristics physical, chemical, and organoleptic of oyster mushroom nuggets analogue. The effect of the pretreatment of oyster mushroom (steamed and raw), types of the binder (tapioca, maizena, and sago), concentration of the binder (0%, 5%, 10%, 15%, 20%, 25%), and the ingredients for oyster mushroom nuggets analogue were observed in this study. The results showed that steaming oyster mushroom as pretreatment and using 25% cornstarch as the binder to produce a good quality oyster mushroom nuggets analogue. The characteristics of oyster mushroom analogue nuggets were greater cohesiveness, low springiness, brighter colors, low expressible water, and the cohesiveness, springiness, colours were more acceptance, and contains 5.26% insoluble fiber and 1.88% soluble fiber. The formulation for oyster mushroom nuggets analogue are 76.2 g of oyster mushroom, 19:05 g of corn starch, 16.4 g of water, 3.3 g of egg yolks, 1 g of sugar, 1 g of salt, 0.5 g of pepper, 1.3 g of garlic , and 0.3 g of MSG. Formulation for the batter are 48.8 g of corn starch, 48.8 of water, and 2.4 g of salt.