The paper presents the result of research on mushroom vacuum cooling. The mushrooms was cooled in a vacuum chamber connected to a vacuum pump. During the cooling the following parameters were measured: the temperature in the chamber, the temperature at the surface of the mushrooms, the temperature in the centre of the mushroom cap, the changes in mushrooms weight, and the pressure in the chamber. On the basis of the results the kinetics of temperature changes in the centre and on the surface of mushrooms in the course of the process studies was presented. The changes of cooled mushrooms weight and pressure changes in the vacuum chamber were analysed. The tabular dependence between the weight loss and the temperature of cooled mushrooms was presented. The maximum cooling rate was in the first phase of the process and its value was 2.7 deg min^-1. At the end of the process the cooling rate decreased to 0.75 deg min^-1. The weight loss rate also decreased during the cooling process. At the beginning it was 1.8 g min^-1 and at the end it decreased to 1.2 g min^-1. The average mass loss rate during the whole process was 1.4 g min^-1.