To provide a new preserving method of Tricholoma matsutake capable of reproducing shape, tooth touching and flavor at any time by simple reheating at a low price through one year by processing and preserving the Tricholoma matsutake in growing district immediately after harvesting when Tricholoma matsutake is inexpensive.

A hard tip of Tricholoma matsutake 1 is removed and Tricholoma matsutake 1 is washed with thin salt water to drop soil and dirt from the Tricholoma matsutake. The matsutake is washed again with thicker salt water. The matsutake is well dehydrated and immersed in a seasoning solution for several minutes. The matsutake is heated with warm heat to dehydrate water content in the matsutake by about 10%. When the temperature of the matsutake is lowered, the matsutake is put into a preservation bag 2 capable of withstanding vacuum and having high airtightness and the bag is sucked until the matsutake 1 is pressed and the extract and water content 3 in the matsutake 1 is pushed out to the outside of matsutake and vacuum-packed. The interior of the matsutake becomes slightly sponge-like state. Thus, the water content in the matsutake is further decreased and rapidly frozen.