Button mushroom (Agaricus bisporus) is the most popular mushroom commodity in the world because of its deliciousness, texture, and nutritional value. However, the high water content in this product makes it perishable so that drying as a preservation method is needed. The present study aims to evaluate the vacuum drying method based on water jet technology by observing the physical quality and drying kinetics of slice button mushrooms. Drying was controlled with a constant pressure of 130 mbar with temperature variations of 50, 60, and 70 o C. The sample used was slice button mushroom with a thickness of 5 mm which was blanched in ascorbic acid solution. The results showed that vacuum drying can reduce water content up to 6.01-15.15 % (w.b.) with an average drying rate of 0.17-0.18 % (w.b.)/min. ANOVA test showed that the variation of drying temperature and blanching treatment had a significant effect on all observed physical parameters (moisture content, surface area, hardness, and color). At the end of drying, changes in physical parameters were observed, including surface area (19.98-38.45%), hardness (54.45-536.95 g), and color with indicators L* (25.45-71.01), a* (-2.52-15.44), and b* (5.63-29.38), whiteness (22.11-71.19%), and the best drying kinetics prediction models are the Two-term and Wang-Singh models.