Combined microwave hot air drying can greatly improve the structure and bulk volume of dried mushrooms. However, the geometry and dielectric properties of mushrooms are such that overheating of the centre hampers the application of this technology. Osmotic dehydration can be used as an effective method to remove water from vegetable tissues while simultaneously introducing solutes in the product. The residues of the solute inside the product not only influence the taste and flavour of the product, but as well the dielectric properties. In this paper halved mushrooms are osmotically pre-treated with a sodium chloride solution and subsequently dried by application of combined microwave/hot air heating. The increased salt concentration has a strong effect upon the loss factor. The results demonstrate that the mushrooms are more homogeneously heated due to the reduced centre heating, have a slightly shorter drying time, show improved rehydration properties, reduced shrinkage and a higher open-pore porosity.