‘Miso’, a new variety of oyster mushroom was developed for the bottle culture at the Chungnam Agricultural Research & Extension Services. Its mycelium grew rapidly with 8.4~8.6 mm/day at 25~28 oC on PDA medium. The optimum pH of the mycelial growth was pH 5.0. It took 24 days for the primitive primordium formation after inoculation on pine sawdust media mixed with 20% wheat bran. Fruiting body color was white, and the shape of pileus was convex-umbonate. In the bottle culture, the yield was 115.7 g per 850 ml bottle. Stipe length was about 54 mm, the number of stipe per bottle was 18.1, the size of pileus was 28 mm, and gill was crowded. The moisture content of ‘Miso’ was lower than that of Jangan No. 5 and Wonhyeong No. 1, and contents of protein, ash and sugar of ‘Miso’ were higher than those of other varieties, and tannin acid content of ‘Miso’ was lower than that of others. On the basis of AFLP analysis, the ‘Miso’ was distinct not only from Wonhyeong No. 1, but also from their closest relative, oyster mushrooms.