ABSTRACT: Quality of rehydrated products is a key aspect linked to rehydration conditions. To assess the effect of rehydration temperature on some quality parameters, experiments at 20 and 70 °C were performed with convective dried and freeze-dried Boletus edulis mushrooms. Rehydration characteristics (through Peleg's parameter, k1, and equilibrium moisture, We), texture (Kramer), and microstructure (Cryo-Scanning Electron Microscopy) were evaluated. Freeze-dried samples absorbed water more quickly and attained higher We values than convective dried ones. Convective dehydrated samples rehydrated at 20 °C showed significantly lower textural values (11.9 ± 3.3 N/g) than those rehydrated at 70 °C (15.7 ± 1.2 N/g). For the freeze-dried Boletus edulis, the textural values also exhibited significant differences, being 8.2 ± 1.3 and 10.5 ± 2.3 N/g for 20 and 70 °C, respectively. Freeze-dried samples showed a porous structure that allows rehydration to take place mainly at the extracellular level. This explains the fact that, regardless of temperature, freeze-dried mushrooms absorbed water more quickly and reached higher We values than convective dried ones. Whatever the dehydration technique used, rehydration at 70 °C produced a structural damage that hindered water absorption; consequently lower We values and higher textural values were attained than when rehydrating at 20 °C.