Abstract: In order to improve the comprehensive utilization of Lentinus edodes resources, on the basis of the existing Lentinus edodes sauce products, the appropriate optimization and recipe for preparing seasoning products with good sensory quality by using Lentinus edodes as the main recipe were discussed. In this paper, Lentinus edodes as the main raw materials produced in Guizhou, pepper and bean paste as the secondary material, by combining fuzzy mathematics sensory evaluation method optimal recipe of Lentinus edodes oil chili sauce, and its color, texture, physical and chemical indicators were analyzed. The results showed that the optimal recipe were: 52% Lentinus edodes, 16.5% chili, broad bean paste 13%, sugar 1.98%, salt 1.32% and flavor nucleotide disodium (I+G) 0.132% based on the basic recipe (edible oil 100 g, vinasse 8%, white sesame 2%, dried chili 3.3% and pepper powder 1.3%). This product sensory evaluation score of the recipe reached (88.75±3.07), and the product color was ruddy and shiny, the aroma was coordinated, and had a strong aroma of Lentinus edodes flavor, the Lentinus edodes granules were moderate in hardness and softness, the taste was distinct and delicious. The determined protein of the product was (5.58±0.47) g/100 g, moisture was (5.11±0.08) g/100 g, amino nitrogen was (4.87±0.06) g/100 g, and the microbiological index results were all qualified. This study can provide a theoretical basis for the deep processing of Lentinus edodes and other foreign grade products, and also lay the foundation for the comprehensive utilization of Lentinus edodes.