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This study investigated the impact of <i>Lactiplantibacillus plantarum</i> PC-004 (PL) and <i>Kazachstania bulderi</i> PY-1 (PY), selected from home-made Paocai, on the physicochemical properties and volatile flavor compounds of fermented <i>Pleurotus eryngii</i>. <i>P. eryngii</i>, fermented by PY, was maintained at about pH 5 throughout fermentation, while co-fermentation exhibited a higher acid production rate and lower post-acidification value compared to mono-fermentation by PL. The viable cell counts of PY exhibited no difference between the mono- and co-fermentation, while PL significantly decreased in the co-fermentation after 168 h. Compared to mono-fermented <i>P. eryngii</i>, co-fermentation had lower levels of certain biogenic amines. Co-fermented <i>P. eryngii</i> had a higher value of nitrite in the early fermentation stage, but this decreased during mono-fermentations. Additionally, among the three different groups, PY fermentation had more esters, PL fermentation had more ketones and aldehydes, and co-fermentation had more abundance and diverse volatile flavor compounds than mono-fermentations. Our results suggest that co-fermentation with <i>K. bulderi</i> and <i>L. plantarum</i> is suitable for producing fermented <i>P. eryngii</i>, highlighting their potential for the fermentation of edible mushrooms.