The aim of this research was to determine the differences in the chemical composition between fresh and dried shiitake and oyster mushrooms. The quality properties were determined by determining the mechanical and the chemical properties. The research was done in 2013. Drying was made in ventricular drier with heated air. The principle of drying is accurately performed to obtain characteristic odor and appearance of the mushroom. All of determined components had higher values in both of dried shiitake and oyster mushrooms, compared with fresh ones. The content of total dry matters was higher in dried oyster mushrooms (93.10%) and shiitake mushrooms (92.20%) compared with fresh mushrooms (23.10% in oyster mushrooms, and 25.20% in shiitake mushrooms). The content of total acids in dry oyster mushrooms was 0.40%, but in shiitake mushrooms was 0.48%. Its value in fresh oyster mushrooms was 0.13% and in shiitake mushrooms was 0.16 %. The content of vitamin C in dried oyster mushrooms was 14.10 mg/100g, and 13.53 mg/100 g in shiitake mushrooms. In the fresh oyster mushrooms the value of vitamin C was 9.20 mg/100 g i.e. 8.24 mg/100 g in the fresh shiitake mushrooms. The value of mineral matters in dried oyster mushrooms was 4.50% and in dried shiitake mushrooms was 4.80%. The value of mineral matters was 0.90% in fresh oyster mushrooms and 1.00% in fresh shiitake mushrooms. Drying in ventricular drier is fast method which reduces the necessary water quantity, inactivates the enzymes and reduces microorganism’s metabolism. This is a basic principle in product conserving and storage for a longer period.
