Two fresh wild mushrooms Agrocybe aegerita and Tricholoma sulfureum were investigated for volatile components by headspace concentration, organic solvent extraction and water-distillation using Gas Chromatography/Mass Spectrometry. Thirty-one and forty-two volatile constituents were identified from A. aegerita and T. sulfureum, respectively. C8 derivative (3-octanone), phenylethyl derivatives (2-phenylethanal, 2-phenylacetamide, 2-phenylcrotonaldehyde) and monoterpenes (α-pinene, linalool were the main volatile components of fresh A. aegerita. 3-Hydroxy-butan-2-one and 2-methylbutanol could have a role in the lees of wines flavour of this species. C8 compound (1-octen-3-ol), benzene derivatives (ethylbenzene, styrene, xylene), monoterpenes (limonene, linalool) and indole derivatives were the major volatile compounds of T. sulfureum. Indole and 3-formylindole could be responsible for the gas-like odour of T. sulfureum. Comparison of extraction methods reveals large qualitative and quantitative differences in volatile metabolites for both fresh species.