In order to improve the shelf life of white Hypsizygus marmoreus, the medium and short wave infrared radiation was used to dry white Hypsizygus marmoreus, and effects of drying temperature (60,70, 80,90℃) and drying power (675,900, 1125,1350W) on drying characteristics of white Hypsizygus marmoreus were investigated. Drying process were fitted through 7 commonly used drying models of agricultural products and a kinetics model of middle and short wave infrared drying in white Hypsizygus marmoreus was established. Results showed that both drying temperature and drying power had effects on the drying process of white Hypsizygus marmoreus. However, drying temperature had a greater impact on the drying process. The moisture content of drying base was obviously declined with the increase of drying temperature. Drying process was controlled by internal moisture diffusion, and the slowdown phase was the main stage. The predicted value of the Page model fitted well with the experimental value, which could accurately reflect the infrared drying process of the white Hypsizygus marmoreus, and could be used to describe the infrared drying process of white Hypsizygus marmoreus quantitatively under different drying temperatures and powers. When the drying power was 1125W, the effective moisture diffusion coefficient of white Hypsizygus marmoreus was increased with the increase of drying temperature, which was from 2.723×10-9m²/s to 9.008×10-9m²/s accompanied by the drying temperature raising from 60℃ to 90℃. At drying temperature of 70℃, the effective moisture diffusion coefficient increased from 4.847×10-9m²/s to 5.243×10-9m²/s when the drying power increased from 675W to 1350W. The midium and short wave infrared drying activation energy of white Hypsizygus marmoreus was 39.45J/mol. This study aims to provide the theoretical reference to the medium and shot wave infrared radiation drying process design, equipment selection, and production control of white Hypsizygus marmoreus.