Abstract: The research aimed to investigate effects of the addition of Clitocybe squamulosa and Auricularia heimuer powders on processing properties of doughs and quality of dried noodles. For this purpose, wheat flour was mixed uniformly with C. squamulosa and A. heimuer powders at different ratios (100:0, 99:1, 97:3, 95:5, 90:10) respectively, the processing properties of mixed flour doughs were preliminarily determined by texture analyzer, viscometer and rheometer, and then the edible quality of prepared dried noodles were systematically analyzed. The results showed that compared with the pure wheat flour dough, the hardness of doughs increased significantly (P<0.05) with the gradual increase of the addition proportions of two mushroom powders, while the viscoelasticity, gelatinization viscosity, attenuation value and regeneration value all decreased significantly (P<0.05). This results indicated that the starch granules were stable under heating after adding C. squamulosa and A. heimuer powders, and the two powders could both effectively inhibit short-term retrogradation and aging of dough. In addition, G' and G'' of wheat flour doughs both reduced to different extents and the doughs were in a weak gel state dominated by elasticity. Moreover, when mixed wheat flour with C. squamulosa and A. heimuer powders at ratios of 95:5 and 97:3 respectively, the sensory score was the highest and palatability was the best, cooking time was short and breakage rate was low. But compared with the two, the latter's food quality was better. In summary, the addition of two mushroom powders not only obviously changed the processing properties of dough, but also exerted positive effects on sensory quality and cooking properties of dried noodles and improved the edible quality of noodles. The research would provide a theoretical basis for developing flour products added with C. squamulosa and A. heimuer powders.