The study investigates the effect of cold thermal treatment on the conditions and time of storage and quality parameters of mushrooms (using the example of cultivated champignon and common oyster mushrooms). The considered cold temperature treatment modes are -30°C, -60°C (natural convection), -25°C (forced convection), and freezing in liquid nitrogen. Thermograms of freezing at these temperature regimes and thermograms of defrosting at 20°C are plotted. The organoleptic characteristics of mushrooms upon defrosting immediately after freezing, as well as after 2 months of storage at -30°C and -60°C are determined.