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.
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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.
- "Joy of Cooking"; Irma von Starkloff Rombauer, Marion Rombauer Becker, Ethan Becker and Maria Guarnaschelli; 1997
- "Southern Cooking"; S. R. Dull and Damon Lee Fowler; 2006
- USDA National Nutrient Database: Mushrooms, Canned, Drained Solids
- Linus Pauling Institute: Sodium (Chloride)