Abstract: The aim of this work is to explore a process for a kind of leisure food production, which adopts Flammulina velutipes and Agaricus blazei muril as main ingredients. The processes focus on such factors as the sensory evaluation, total soluble sugar, microorganism index and shelf-life. Experiments were carried out and the optimized process was obtained: blanching with 0.15% citric acid for 15min at 100℃ for Flammulina velutipes inactivation; Immersion in water for 5 h at 15℃ for Agaricus blazei muril pretreatment. The optimized formula was mixed with 85g of Flammulina velutipes, 15g of Agaricus blazei muril and 25mL of condiment oil at 100℃for 30min. After this process, the shelf-life could be 8 months at room temperature (25℃) or 1 year at low temperature (15℃).