Abstract: We used mushrooms as the main raw materials and studied the processing technique from the flavor, the influencing factors on the film forming property and packaging material for mushroom paper. We also studied the influence of the packaging material on the finished appearance of mushroom paper. The results showed that when the amount of the additives for salt, sugars, konjac dosage and CMC were respectively 0.6%, 0.8% , 0.1% and 0.3% , amount of the shiitake mushroom stem and cap accounted for 20% and 80% respectively, drying temperature was 80 ℃, drying time was 3 hours, laying thickness of mushroom paper was 3.0 mm, we obtained the best forming film than any others. The color, taste and flavor of mushroom paper in this condition were also best than other conditions. The packing material for this best condition is BOPA6/ LDPE composite film bag that could keep 12% water content of mushroom paper in the processing technology.