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A comparative experiment on the hot-air (HA), microwave-convective (MWC) and microwave-vacuum (MWV) drying of mushroom has been done. In hot-air drying, the temperature was 60℃ when the velocity of air was kept at 1m/s; in microwave-convective drying，the temperature of the inlet air was set at 60℃ with the same velocity of 1m/s; in microwave-vacuum drying, the vacuum level was set at 5.1kPa(absolute pressure). In both cases the microwave power density was set at 0.5W/g. The curves of moisture content versus drying time were established to compare the drying data. The internal temperature profiles of mushrooms were presented for MWC, MWV and HA drying. Color and re-hydration attributes were measured to evaluate the quality of dried mushrooms. The results showed that using microwave to dry mushrooms resulted in a reduction in the drying time, while using vacuum drying decreased the product temperature and improved product quality.