On the basis of investigations performed, a new food product was developed: a canned vegetable – mushroom canned mix. Main ingredients of the new product were seeds of the grass pea (Lathyrus sativus) and lentils (Lens culinaris). They were mixed with a fruiting body of white button mushroom (Agaricus bisporus) and with an oyster mushroom (Pleurotus ostreatus). By applying high temperatures to those ingredients, the required softness of the seeds was obtained, as was the degradation of non-nutritional substances. The canned food manufactured showed highly positive organoleptic features, and it was rated as 4.1 to 4.8 points on the 5-point scale. Dry matter contained in the canned food ranged between 20.6% and 25.5%; the average percentage of the remaining main ingredients was as follows: protein – 5.8%), total carbohydrates – 2,6%, nutrient cellulose – 1,8%, and ash – 1,3%.