The invention relates to the technical field of seasoning sauce processing, and discloses a tricholoma matsutake sauce preparation method, which comprises the following steps: placing dried tricholoma matsutake in an enzymolysis mushroom liquid, dipping, and dicing to make the rehydration ratio be 2.5-3.5 so as to obtain rehydrated tricholoma matsutake; sequentially coating the surface of the rehydrated tricholoma matsutake with egg yolk liquid and starch, and putting the rehydrated tricholoma matsutake into a frying pan to be fried until the surface is golden yellow; cooking beans until the beans are cooked, grinding the cooked beans into bean paste, and adding egg yolk powder; and taking refined edible oil, putting the refined edible oil into a pot, heating until the oil temperature is 80-100 DEG C, adding the bean paste, bean halves, white sugar, monosodium glutamate, chili oil, minced ginger, minced garlic and the five spice powder, stir-frying for 3-5 minutes, adding the fried tricholoma matsutake, continuously stir-frying for 1-2 minutes, taking the tricholoma matsutake out of the pot while the tricholoma matsutake is hot, filling and sterilizing to obtain a finished product. According to the tricholoma matsutake sauce disclosed by the invention, the mushroom grains are elastic and chewy, the sauce is soft and fine, and the seasoning sauce is matched with mushrooms, beans, fatty acid and protein, contains various micromolecular amino acids, and is rich in nutrition.