To pickle a variety of mushrooms in vinegar and produce a variety of mushroom vinegars in this case six kinds of mushrooms including Agaricus blazei Murill and the like are strictly selected and the active ingredients and in these mushrooms are extracted into the vinegar and realize mushroom vinegars that are effective for health promotion and a variety of diseases.

At least one of mushroom selected from Jews-ear, champignon (Lyophyllum aggregatum), Enokitake (Flammulina velutipes) or matsutake mushroom (Tricholoma matsutake), Agaricus mushroom, and Shiitake mushroom are soaked in vinegar for a prescribed time to extract the components from them and the extract vinegar solution is separated and the mushrooms are remained in the vessel. Every time when a prescribed amount of the extract vinegar solution is consumed, new vinegar is added to the vessel to repeat the extraction of the mushroom with vinegar whereby the mushroom vinegar extract is continuously produced.