Abstract: The effect of hot air drying and hot air-microwave drying on the drying rate, rehydration rate, color and flavor components of dried mushroom was analysized and compared in this paper.The results showed that the average drying rate of hot air-microwave drying, especially in microwave drying stage, was significantly higher than the average drying rate of hot air drying.The rehydration rate of hot air-microwave drying was better than hot air drying.The L*and b*value were significant difference on air-microwave drying and hot air drying, but a*was not signficant. There were some differences in the flavor of the two kinds of dried mushroom through headspace solid-phase micro-extraction and gas chromatography mass spectrometry analysis, which mainly embodied in sulfur compounds, alcohols, esters and hydrocarbons. Sulfur compounds in hot air-microwave drying and hot air drying were 10.07% and 5.60%, respectively, alcohols were 5.08% and 12.09%, respectively, esters were 4.15% and 10.16%, respectively, hydrocarbons were 3.17% and 0.68%. And the important flavor compounds ( dimethyl trisulfide, dimethyl tetrapsulphide and lentinacin) were produced by hot air-microwave drying in dried mushroom.Therefore, above all the results, the quality of hot air-microwave drying mushroom was superior to hot air drying.