One of the most critical functional properties that define the nutritional value and industrial utility of mushroom proteins is their solubility. Five food-grade sodium salts, including sodium chloride (NaCl), sodium sulfate (NaSO4), sodium sulfite (NaSO3), sodium acetate (CH3COONa), and sodium nitrite (NaNO2), were used to assess the impact on protein solubility of seven different mushroom samples (Lentinus subnudus Berk (Ml), Chlorophyllum molybditis (M2), Volvariella esculenta (M3), Coprinus tramentarius (M)4, Pleurotus ostreatus Jacq (M5), Termitomyces microcarpus (M6), and Pleurotus pulmonarius (M7)) at different concentrations ranging from 2-12% w/v. Solubility was evaluated in triplicate, and statistically significant differences between treatments were calculated using ANOVA at the p<0.05 level. The results show clear differences in protein solubility for the selected mushroom samples and among salts. Protein solubility in all mushroom species M2 exhibited the highest value in nearly all salt treatments, with values of about 54% for the protein from NaCl and NaNO2. The lowest values were obtained in M5, M6, and M7, with little variation depending on the salt used. Mushroom samples responded differently to protein solubility against increasing salt concentration, indicating different interactions among the proteins and dissolved ions of the specific mushroom species. Among the evaluated salts, NaCl and NaNO2 gave generally higher protein solubility values than NaSO4 and CH3COONa, whereas NaSO4 yielded intermediate effects depending on the mushroom samples. These findings are important in the process development for extraction and production of food ingredients with appropriate functional characteristics of mushroom protein.