Abstract: The fresh fruiting bodies of shiitake mushrooms were used as the experimental material.They were dried by using hot air-drying （HAD）,vacuum freeze-drying （VFD）and heat pump dehumidifier-drying（HPD）methods,respectively.The effects of the three different drying methods on the physicochemical properties,texture,rehydration rate,and microstructure of mushrooms were studied,in order to obtain an appropriate drying method for shiitake mushrooms.The results showed that the shrinkage rate（36.30%）and degree of fragmentation（56.21%）,as well as the retention of protein(249.87g·kg^-1)and polysaccharide (82.57g·kg^-1)of heat pump dehumidifier-dried sample（HPDS）were close to vacuum freeze-dried sample（VFDS）,but significantly higher than those of hot air-dried sample （HADS）（P＜0.05）.The texture of rehydrated HPDS was intermediate between rehydrated HADS and VFDS.Furthermore,the microstructure of rehydrated HPDS had no significant difference to fresh samples.The energy consumption of HAD,VFD and HPD were6.67kWh·kg^-1,2.65 kWh·kg^-1 and 0.85 kWh·kg^-1,respectively.The lowest energy consumption among the three drying methods was seen with HPD.In summary,HPD was a promising drying technology for large-scale drying of shiitake mushroom.