The invention relates to a processing method of sauced mushrooms, which belongs to the field of food fermentation. The processing method of the sauced mushrooms comprises the steps of mixing soybean powder and wheat powder according to the weight ratio of 6 to 4, adding yeast and kneading dough, fermenting, dicing, steaming and completely cooling, cutting into pieces, inoculating Aspergillus oryzae spores, and cultivating to obtain sauce yeast; crushing the sauce yeast, adding salt water, fermenting at 48 DEG C to 50 DEG C for 48 hours; fermenting at 45 DEG C for 3 days; adding D110 glutamic acid bacterial liquid, lactic acid bacteria and sorbierite and fermenting at 38-40 DEG C for 12 days to obtain primary mushroom sauce; and taking mushroom slices, deactivating the mushroom slices with salt water, thoroughly airing to obtain deactivated mushrooms, mixing deactivated water, the primary mushroom sauce and salt to prepare sauce, soaking the deactivated mushrooms into the sauce for saucing, fermenting for 10 to 15 days to produce sauced mushrooms, adding flavorings into the sauced mushrooms to obtain the finished product. The sauced mushrooms have the advantages of strong flavor, abundant nutrition, higher food therapy value, low salt content, and low sugar content, and are of green and healthy food. By means of the processing method, the fermentation time is shortened, and the amino-acid-state nitrogen content is enhanced to more than 43%.