Objective This study aimed to optimize the blanching time and soaking process conditions to improve the quality of vacuum-fried Lentinus edodes.Methods Using fresh L. edodes as the material, the effects of blanching time and soaking process conditions on the quality characteristics of vacuum-fried L. edodes crispy were investigated. Oil content, moisture content, brittleness, sensory perception and color difference used as the evaluating indicators.Results The optimal pretreatment conditions for L. edodes crispy were as followed: 5 mm thick L. edodes slices were blanched in boiling water for 90 seconds. Then, the L. edodes slices were immersed in three times of soaking solution at room temperature for 3.7 hours. The soaking solution consisted of 1% salt, 14.7% maltodextrin, and 49.0% maltose syrup. After vacuum frying, L. edodes crispy with excellent appearance, texture, flavor, and taste can be obtained. Its oil content, moisture content and brittleness were 6.57%, 2.36% and 718 g, respectively. Scanning electron microscopy observation showed that L. edodes crispy had a porous structure inside.Conclusion Blanching and soaking have a significant impact on the quality of vacuum-fried L. edodes crispy. A suitable pre-treatment process helps to prepare low oil and high quality L. edodes crispy products.