A method for preparing a dried mushroom porridge according to the present invention comprises: a first step in which a dried mushroom is called water； A second step of washing the rice； A third step in which the rice washed in the second step is dipped in water and the rice is called water； A fourth step of preparing guava leaf juice； A fifth step of adding the boiled rice prepared in the third step to the guava leaves prepared in the fourth step and the boron leaves prepared in the first step into a mushroom mortar； A sixth step of adding the material to the leaf mushroom prepared in the fifth step； [0015] FIG.In addition, in the method of manufacturing a dried mushroom porridge, the dried mushroom of the first stage is naturally dried in a sunny place for 2 days, and then dried in a dryer.In addition, in the method for manufacturing a mushroom porridge, the rice of the third step is characterized in that the rice is prepared by dipping rice in water for 2 hours.In addition, in the method for manufacturing a mushroom porridge, the guava leaves of the fourth step are prepared by adding 30 parts by weight of guava leaves to 100 parts by weight of water and boiling for 10 minutes.In addition, in the method for manufacturing the mushroom porridge, 50 parts by weight of the so-called rice of the third step and 100 parts by weight of the guava leaves of the fourth step are mixed with 50 parts by weight of the above-And boiling at 100C for 5 to 7 minutes.In addition, in the method of manufacturing a mushroom porridge, the material of the sixth step may include at least one of carrot, onion, salt, and sesame oil.본 발명에 따른 잎새버섯 죽 제조방법은, 말린 잎새버섯을 물에 불리는 제 1단계； 쌀을 수세하는 제 2단계； 상기 제 2단계에서 수세한 쌀을 물에 침지하여 쌀을 물에 불리는 제 3단계； 구아바잎 육수를 제조하는 제 4단계； 상기 제 4단계에서 제조한 구아바잎 육수에 상기 제 3단계에서 제조한 불린쌀과 상기 제 1단계에서 제조한 불린 잎새버섯을 투입하여 잎새버섯 죽을 제조하는 제 5단계； 상기 제 5단계에서 제조한 잎새버섯 죽에 부재료를 첨가하는 제 6단계； 를 포함하는 것을 특징으로 한다.또한, 잎새버섯 죽 제조방법에서 상기 제 1단계의 말린 잎새버섯은 햇볕이 잘 드는 곳에서 2일 동안 자연건조한 후에 건조기에 넣어서 완전히 건조한 것을 특징으로
