Canned foods are a convenient and inexpensive way to add fruits and vegetables to your diet, and their rich texture makes them a good meat substitute in vegetarian recipes. Using canned mushrooms can add a small amount of fiber and other nutrients -- including iron, magnesium and B-complex vitamins -- to your favorite recipes. If your recipe calls for a pound of mushrooms and you would prefer to used the canned version, substitute one 6-oz. can for a similar amount. The options for adding canned mushrooms to your cooking are only limited by your imagination. Pick up a can or two next time you head to the supermarket, and get creative.
Open your can of mushrooms using a can opener.
Dump the contents of the can into a small colander. Rinse with cool water.
Drain the mushrooms for two to three minutes, or until all of the juice and water has run off.
Chop the mushrooms into bite-sized pieces, if necessary.
Add the drained mushrooms to your recipes. Include some in your favorite pasta sauce, soup, stew or casserole recipe. Spoon some canned mushrooms onto a grilled cheese sandwich or meatball hoagie. Spread some on top of a hamburger or add to a grilled hot dog. Add some canned mushrooms to grilled meats or roasted chicken or shake some on a tossed green salad.
Saute the mushrooms in a small amount of olive oil for two to three minutes as an alternate way to cook with canned mushrooms. Serve them as a nutritious side dish sprinkled with fresh parsley.
Things You'll Need
Small saute pan
Canned mushrooms come whole or sliced. Both varieties taste the same. Canned mushrooms can be combined with sauteed onions and jalapenos as a new and different filling for soft tacos. Sprinkle with chopped tomatoes and shredded lettuce and serve warm. Layer canned mushrooms in your favorite lasagna recipe. This can add bulk to your recipe or replace some of the meat for a recipe lower in saturated fat. If fresh mushrooms are too expensive, try replacing half of what you need for your recipe with canned mushrooms to help reduce the cost of your meal.
You do not need to cook most brands of canned mushrooms. They are cooked before the canning process, but can become rubbery if cooked for too long. Add them to recipes at the end of the preparation process if you find it to be a problem.
Canned mushrooms are high in sodium -- each cup contains 663 milligrams, or more than one-third of your daily limit. Look for low-sodium varieties of canned mushrooms or use fresh ones instead.