Abstract: In order to clarify the composition and difference of odor and taste of edible fungus plant steak, and promote the scientific development of edible fungus vegetarian food, the flavor of three kinds of edible fungus plant steak (Hericium erinaceus, Hypsizygus marmoreus, Lentinula edodes) was analyzed by using the electronic nose, electronic tongue and artificial sensory evaluation. The results showed that: the three kinds of edible fungus plant steaks had similar flavor composition. The odorous constituents were mainly organic sulfide, supplemented by the shorter train n-alkane, small molecule nitoxides and alcohol ether aldehydes and ketones, with obvious salty umami taste and relatively strong umami aftertaste. The total variance contribution of the principal component analysis of electronic nose and electronic tongue was higher than 99%, which could significantly distinguish the three kinds of edible fungus plant steaks. The whole flavor analysis of the electronic nose and electronic tongue was consistent with the artificial sensory evaluation. The Hypsizygus marmoreus plant steak had the best whole flavor, followed by the Lentinula edodes plant steak, while the Hericium erinaceus plant steak had a poor flavor. In summary, the electronic sensory technology combined with the traditional artificial sensory evaluation method could be used for the flavor identification of edible fungus plant steak.