Canned foods are a convenient and inexpensive way to add fruits and vegetables to your diet. Their rich texture makes them a good alternative to vegetarian meats. Canned mushrooms can add a small amount of fiber and other nutrients, including iron, magnesium and vitamin B, to your favorite recipe. If you need a pound of mushrooms for your recipe and you prefer canned ones, replace the same amount with a 6-ounce can. The choice of canned mushrooms in your cooking is limited only by your imagination. Next time you go to the supermarket, take one or two cans and be creative.
Fresh chestnut mushroom slices
Open the canned mushrooms with a can opener.
Pour the contents of the jar into a small filter. Rinse with cold water.
Drain the mushrooms for two to three minutes, or until all the juice and water are gone.
If necessary, cut the mushrooms into bite-sized pieces.
Add dried mushrooms to your recipe. Add some to your favorite pasta sauce, soup, stew or casserole. Place some canned mushrooms on a grilled cheese sandwich or meatball with a spoon. Sprinkle some on the hamburger or add it to the hot dog. Add canned mushrooms to the roast meat or chicken, or shake on the mixed vegetable salad.
Stir-fry the mushrooms in a small amount of olive oil for two to three minutes as an alternative to canned mushrooms. As a nutritious side dish, sprinkle fresh parsley.
What you need
Little leak spoon
A sharp knife
Small frying pan
Canned mushrooms can be whole or sliced. The two tastes are the same. Canned mushrooms can be mixed with fried onions and pepper as a new and different filler for soft cornrolls. Sprinkle shredded tomatoes and lettuce on top and serve hot. Put canned mushrooms on your favorite lasagna. This can increase the size of your diet, or replace a low saturated fat diet with some meat. If fresh mushrooms are too expensive, try canned mushrooms instead of half of what you need in your recipe to help reduce your meal cost.
You don't need to cook most brands of canned mushrooms. They are cooked before canning, but if they are cooked too long, they become rubber-like. If you find that this is a problem, add them to the recipe at the end of the preparation process.