Buzz
At some point, canned food became the subject of unfair criticism. Protein-packed SPAM is often looked down upon, the handy canned potato is too easily dismissed, and the humble canned mushroom is often left unnoticed. That's why we're gathered here today, folks. It's time to give some love to the underrated canned mushroom. It’s a cheap, versatile pantry staple that deserves more attention.
Canned mushrooms are here to save the day
I always make sure to have canned mushrooms stocked in my pantry for several reasons: they’re affordable, they taste amazing, they add great texture to my meals, and let’s be honest—they’re super convenient. I regularly use fresh mushrooms in my cooking, but a container of creminis can often spoil faster than expected. I can't help but think (perhaps somewhat irrationally) that I'll open a fresh batch only to find it slimy one out of ten times.
Canned mushrooms are a dependable choice. They're affordable, often priced at around a dollar for a four-ounce can, making them much cheaper than fresh ones (catch my pun?). These mushrooms are preserved in liquid brine, allowing you to store a few cans in your pantry for a quick fix, whether you need them this week or next year, anytime you face an ingredient shortage.
They're pre-cooked
Let’s talk about the elephant in the room—canned mushrooms can be wet and slippery. But here's the thing: that's actually a good feature. These mushrooms are cooked (either steamed or blanched) during the canning process, so if you're adding them to a cooked dish, you've just saved yourself a step or two. Plus, they retain moisture from the brine they’re packed in, which often includes some salt. This means you can throw them into your dish at almost any stage, with no prep time needed (they even come sliced). You have the flexibility to use them on the fly, even towards the end of your cooking.
What’s the best way to use canned mushrooms?
The only time I'd avoid using canned mushrooms is in raw applications, like salads. They’re not trying to pass themselves off as fresh mushrooms, so don’t expect them to play that role.
I like to use canned whole mushrooms in chowders or any dish that calls for a rich brown or white gravy, such as beef stew or meatballs in gravy. I also toss canned straw mushrooms or button mushrooms into Chinese or Thai recipes that feature a variety of vegetables. Whole mushrooms are perfect for drizzling with olive oil and herbs to elevate your antipasti or charcuterie board.
More often than not, I’m reaching for canned sliced mushrooms when I shop. They’re incredibly versatile and fit perfectly in a simmering pot of sausage and peppers, mixed into a creamy risotto, layered into a hearty vegetable lasagna, or piled onto a cheesesteak sandwich.
My absolute favorite use for canned mushrooms is in quick homemade pan pizza. It’s my go-to topping, and honestly, canned mushrooms work even better than fresh ones on pizza. Since pizzas bake quickly at high temperatures, fresh mushrooms tend to turn dry and tough, but canned mushrooms retain their juicy texture and enhance the flavor. So next time you’re at the store, grab a couple of cans. They’ll be more useful than you think.
