To investigate the effects of different drying methods on the volatile components of Lentinula edodes cultivated on Coriaria nepalensis wood, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPMEGC-MS) was used to perform component and cluster analyses in fresh samples (FS), oven-dried samples (OD), and vacuum freezedried samples (VFD), and their differences were compared. The results showed that 50 volatile components were detected in FS, dominated by oxygen-containing compounds (51.44%) and sulfur-containing compounds (36.23%), with 3-octanone and dimethyl trisulfide as the main contributors to the aroma. After OD treatment, a total of 34 compounds were detected, with the proportion of sulfur-containing compounds increased significantly to 63.08%. The main compounds were dimethyl trisulfide and lenthionine, which were the key flavor-active volatile compounds in this state. In VFD, 72 components were detected, dominated by oxygencontaining compounds (42.50%) and terpenoids (30.02%), with (+)-limonene and hexanal as the main contributors to the aroma. Cluster analysis of shared compounds showed that, in terms of volatile-profile evolution, VFD was more closely related to FS. OD treatment significantly enriched sulfur-containing compounds, whereas VFD treatment preserved and enhanced the number and levels of thermosensitive compounds. This study provides a reference for optimizing the drying process and developing high-valueadded products of L. edodes.