Abstract: In order to improve the safety, nutritional value of condiment and diversifying the condiment products, the compound enzyme methodology was used to prepare condiment base by fresh Lentinus edodes. Taking the content of amino nitrogen as the index, the optimum preparation parameters were determined by single factor experiment and response surface optimization. The results showed that: First, hydrolysis was performed by 1.4% cellulase, then by compound protease (flavor protease:bromelain=1:1) at 48.7 ℃, pH 6.8 and 0.28% total enzyme content for 2.5 h, the amino nitrogen content of Lentinus edodes condiment base prepared was 0.63 ± 0.01 mg/mL. Compared with that without enzymatic hydrolysis, the content of glutamate was about 1.5 times higher, and the content of taste-nucleotide disodium enhanced by 17.78%.The final product was characterized as brown, bright, without sediment and with mellow, delicious taste, unique flavor of Lentinus edodes and slightly bitter whose, sensory evaluation score was 95. The results showed that the technology was feasible, and the condiment base material of Lentinus edodes was rich in fresh substances, nutrients and excellent sensory quality.