Compared to most vegetables, mushrooms have a short shelf life after harvesting due to their metabolic activities and highwater content. This characteristic makes it susceptible to microbial spoilage and enzymatic browning. Therefore, it is very important to choose a suitable maintenance method. In this research, combined osmosis-hot air drying method was used, and button mushrooms were cut in three levels of 3, 5, and 7 mm, and three levels of salt osmotic solution concentration of 10, 20, and 30%, and three levels of retention time in osmotic solution one, they were dried for 2 and 3 h, in a laboratory hot air dryer at a temperature of 60 ̊C and the samples were evaluated in terms of moisture and water reabsorption and sensory evaluation. The results showed that the best cut thickness for drying mushrooms is 5 mm, and the samples that were in the osmotic solution with a lower concentration had a higher water absorption than the rest of the samples, and the evaluation results also showed that the dried mushrooms with a thickness 5 mm, which is 3 h in 20% osmotic solution, has higher sensory characteristics in terms of taste, taste, aroma, smell, appearance color, firmness of texture and overall acceptance.