The invention discloses a making method of fruity sweet preserved agrocybe cylindracea and belongs to the field of food processing. The making method is characterized by taking the raw materials including 50% of agrocybe cylindracea, 35% of lactose, 25% of starch syrup, 10% of guava juice, 1% of liquorice root, 0.3% of calcium chloride, 0.1% of sodium metabisulfite and 0.5% of citric acid as a formula. A processing technological process comprises the steps of selecting raw materials, protecting color, trimming, blanching, hardening, sugar-soaking, sugar-cooking, baking and packaging. The making method has the beneficial effects that the sugar content of preserved mushroom is reduced as agrocybe cylindracea is used as a main raw material and a less-cooking and more-soaking method is adopted. The finished product is full of sugar but is properly sweet and sour, keeps the original taste of mushrooms, is rich in nutrition, pleasant to the palate, delicate and smooth, fresh in mouth feel, convenient to eat and unique in flavor, has the efficacies of delaying ageing, beautifying skins and reducing cholesterol, and is a pure natural and non-pollution health food with health care and dietary therapy effects.