Great Canned Mushroom Recipes

- Feb 01, 2018 -

One of the great things about mushrooms is that they're in season all year long. At the same time, though, they feel especially appropriate this time of year—their earthy flavor and meaty texture make them at home in the braises and alongside the roasts we crave when the temperature drops. From chicken cacciatore and shiitake po' boys to mushroom pizza, we've rounded up 23 recipes to keep you eating mushrooms until spring.


Feeling intimidated by the selection at your local market? Our Mushroom Shopping Guide will get you up to speed in no time!

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Vegetarian

Easy Roasted Mushrooms

To start things off, let's go with mushrooms at their simplest: quartered; tossed with olive oil, salt, and pepper; and roasted. The only trick here is draining the mushrooms 15 minutes into cooking—leave the excess liquid in the pan and the mushrooms will get slimy. Be sure to save that liquid, though, because it's packed with flavor (almost like vegan Worcestershire sauce).


Get the recipe for Easy Roasted Mushrooms »


Quick and Easy Creamy Mushroom Soup

Have you ever left mushrooms in the fridge for just a few days too long? The soft spots and discoloration make them seem pretty unappealing, but that doesn't mean you should toss them—blend the mushrooms up into a creamy soup and you'll forget all about their flaws. This recipe works with pretty much any mushrooms you have on hand, so it's perfect for cleaning the fridge.


Get the recipe for Quick and Easy Creamy Mushroom Soup »


Vegan Southern-Style Collard Greens With Mushrooms

Making vegan collard greens means figuring out how to replace the meaty, flavorful cured pork. Our solution is to use lots of mushrooms—we mix slice creminis in with the greens and braise the dish in an intense vegetable stock made with dried mushrooms and kombu.


Get the recipe for Vegan Southern-Style Collard Greens With Mushrooms »


Baked Eggs With Creamy Greens, Mushrooms, and Cheese

Here we serve cremini mushrooms with not one but three kinds of greens: kale, Swiss chard, and baby spinach. That variety gives the comforting brunch dish a range of flavors and textures that will ruin plain old creamed spinach for you. Well-browned mushrooms have a meaty bite that works well in what is otherwise a soft, creamy dish.


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