Abstract: In order to develop the best formula for shrimp slide with Hypsizygus marmoreus, according to the main raw materials of shrimp slide with Hypsizygus marmoreus, the colour difference, texture, and sensory scores were used as the quality indicators. Then, the effects of different granularities, different additions of Hypsizygus marmoreus, starch, and egg white on the gelatin of minced shrimp with Hypsizygus marmoreus and shrimp slide were explored, in order to produce the high-quality shrimp slide with Hypsizygus marmoreus. The results showed that Hypsizygus marmoreus of homogenate particles and shrimp slide could be better fused, resulting in the higher whiteness of shrimp slide. Additionally, the maximum values for the gel of minced shrimp and the a* value, gel strength, and rupture force of shrimp slide were achieved with the addition of 7% Hypsizygus marmoreus. The maximum whiteness of shrimp slide was achieved with the addition of 5% starch, but when the amount of starch added was too much, the shrimp slide had obvious powder feeling, and the sensory score decreased sharply. On the other hand, the addition of 3% egg white resulted in the maximum whiteness, a* and gel strength of shrimp slide. An orthogonal test was used to optimize the best formulation of shrimp slide with Hypsizygus marmoreus, resulting in 7% homogenate of Hypsizygus marmoreus, 7.5% starch, and 3% egg white. According to the analysis of nutritional components, the contents of reducing sugar, dietary fibre, and sodium in shrimp slide with Hypsizygus marmoreus were significantly improved （P＜0.05）under this formula compared with the shrimp slide without the addition of Hypsizygus marmoreus.