Abstract: In order to explore the effects of three different drying methods（hot air drying, heat pumpon, microwave drying） on the taste substances of Pholiota microspora, the contents of free amino acids, organic acids and 5’-nucleotides in dried Pholiota microspora were determined and compared combined with the electronic tongue analysis, and the umami taste was evaluated by equivalent umami concentration（EUC） value. The results showed that the contents of total free amino acid（168.81 mg/g） and organic acid（88.69 mg/g） of Pholiota microspora dried by microwave was the highest, and the content of total 5’-nucleotides（2.86 mg/g） of Pholiota microspora dried by heat pump was the highest, but the order of umami nucleotide content in three dried samples was: microwave drying＞hot air drying＞heat pump drying. The EUC value of microwave drying samples was higher than that of hot air and heat pump drying samples. Electronic tongue analysis showed that the taste of Pholiota microspora treated by three drying methods was significantly different. Comprehensive consideration, microwave drying was more conducive to retain the taste related components in Pholiota microspora, which was more suitable for the drying of Pholiota microspora.