Abstract: Mushroom nutrients included moisture, ash content, crude fat, protein, crude fiber, dry matter, polymer polysaccharide and total sugar and physical properties included rehydration, sensory quality and structure and organization was analyzed at different drying methods which included hot air drying, microwave drying, vacuum drying, freeze drying and far infrared drying.A combination of the index, freeze drying had lest effect on mushrooms nutrition constituent, next was the vacuum drying, and the worst was microwave drying;freezing drying mushroom had the best rehydration and sensory quality, followed by vacuum drying, and the microwave drying mushroom was poorer.