Dictyophora rubrovolvata is mainly dried by hot air to extend shelf life， while hot-air drying causes shrinkage in appearance and nutrient loss. Therefore， the effects of drying methods on the appearance， texture， flavor and other quality characteristics of D. rubrovolvata from different habitats were systematically studied in this paper， which aimed to enhance the economic value of D. rubrovolvata. The color， water distribution and flavor compounds of vacuum-dried and freeze-dried D. rubrovolvata were investigated using the colorimeter， low-field nuclear magnetic resonance and gas chromatography mass spectrometry. The results showed that no significant difference was observed in the distribution of bound water among hot-air， vacuum and freeze-dried D. rubrovolvata (P＞0.05). The browning index of vacuum dried D. rubrovolvata was significantly higher than that of hot-air drying， with increasing of 1.60-fold and 1.43-fold for Yunnan and Guizhou D. rubrovolvata， respectively. In contrast， freeze-drying significantly inhibited the browning of D. rubrovolvata， as the browning index of Yunnan and Guizhou D. rubrovolvata was 0.64-fold and 0.71-fold compared with hot-air dried samples， respectively. Texture profile analysis indicated that freeze-drying preserved the original hardness and cohesiveness of the D. rubrovolvata. Notably， the freeze-dried D. rubrovolvata exhibited a richer flavor profile compared with those of hot-air drying and vacuum drying. Furthermore， freeze drying preserved phenylethyl alcohol， 2，3-butanedione， and other characteristic flavor compounds of D. rubrovolvata. In conclusion， freeze drying is an effective method for treating D. rubrovolvata， which includes inhibiting the browning， and preserving the texture of the fungus. It is remarkable that the origin of D. rubrovolvata showed minimal impact on the quality of the fungus.