Abstract: White fungus is a edible fungus, which is characterized of high nutrition value and short shelf life. Microwave vacuum drying technique was used to dry white fungus to research its drying properties. The effects of microwave power, vacuum degree and initial moisture content on the drying rate were investigated, and microwave intensity had the greatest influence on the dehydrating rate. The suitable kinetics model which could be used to describe the relationship of moisture ratio and drying time was established base on experimental data and the proof test was performed. The results showed that the drying procedure of white fungus could accurately be described by the Page model, the predicted values of the model were nearly consistent with the observed values. The moisture contents and dehydrating rate during the drying procedure can be exactly estimated by it.