Abstract: Flammulina velutipes root was grinded into powder，and added into flour.Flammulina velutipes nutritious biscuit with high nutritional value and unique taste was made.It not only reduced environmental pollution caused by waste edible fungi，but also enriched deep processed products of edible fungi.Response surface methodology was used to optimize production process of nutrition biscuit with power of Flammulina velutipes root based on single factor experiments.The results indicated that optimum conditions were as follows：wheat flour 1 sample，the power of Flammulina velutipes root 20%，whole milk power 10%，sugar 20%，soybean oil 16%，baking soda 4%，salt 2.2%.Under these conditions，the biscuit appearance was evenly in thickness，slight yellow，crisp and possess the special aroma of Flammulina velutipes.