<p> <?tk 3?>This study investigated the effects of commercial enzymes, vacuum impregnation, and sterilization on the texture softening of shiitake mushrooms (SM) to meet elderly-friendly food standards. SM are known for their nutritional benefits but often exhibit a chewy texture unsuitable for elderly individuals with dysphagia. Six commercial enzymes were evaluated for their impacts on texture parameters, including hardness, chewiness, and gumminess. Results showed that Performase^® significantly reduced the hardness and chewiness of whole and sliced SM, while Viscozyme^® L and Hemicellulase AMANO 90 exhibited complementary effects by hydrolyzing mushroom cell wall polysaccharides. Synergistic effects were observed when Performase^® was combined with Viscozyme^® L, especially in whole mushrooms, which enhanced textural softening. Vacuum impregnation improved enzyme penetration, while sterilization further reduced hardness, achieving International Dysphagia Diet Standardisation Initiative (IDDSI) Level 6 criteria. Mushrooms treated with Performase^® and Viscozyme^® L, followed by vacuum impregnation and sterilization, deformed without returning to their original shape using a fork pressure test, validating their suitability as elderly-friendly food. This study presented a practical approach for texture modification of SM, with potential applications in diets for individuals with dysphagia.</p>