In this study, the optimal processing of enzymatic hydrolysis of shiitake mushrooms has been studied using three enzymes, in order to improve the enzymatic efficiency and sensory evaluation. First, the hydrolysis conditions of cellulase were optimized by orthogonal experiments. The results showed that the optimum hydrolysis conditions were temperature 40℃, hydrolysis time 1h, and enzyme dosage 0.5%. Second, bromelain and flavourzyme were screened out using α- amino nitrogen content and sensory evaluation as indicators. Third, the enzyme hydrolysis conditions were optimized by the response surface test. The results showed that the optimum conditions were hydrolysis temperature 58.6℃, hydrolysis time 2.02h, and concentration 15.24mL/g (water volume:shiitake mushroom powder quantity). Under the optimum conditions, the α-amino nitrogen content was 0.0901g/100mL and the sensory score was 7.4, belonging to the category of favorite.