20 Delicious Canned Mushroom Recipes Easy to Make

Ever find yourself staring into your pantry, wondering what to whip up with that can of mushrooms? You’re in luck! Our roundup of 20 Delicious Canned Mushroom Recipes is here to save your weeknights with easy, flavorful dishes that turn simple ingredients into comfort food magic. From creamy pastas to hearty soups, these recipes are your ticket to quick, satisfying meals. Let’s get cooking!

Creamy Canned Mushroom Pasta

This Creamy Canned Mushroom Pasta is a quick, comforting dish that turns pantry staples into a luxurious meal in no time.

Ingredients

• 8 oz pasta of your choice
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (15 oz) mushrooms, drained
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Stir in the canned mushrooms and cook for 2 minutes to warm through.
5. Pour in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Stir well and simmer for 3 minutes until the sauce thickens slightly.
6. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Cook for another minute to let the flavors meld.
7. Garnish with fresh parsley before serving.

The magic of this dish lies in how the creamy sauce clings to every strand of pasta, with the mushrooms adding a meaty texture without any fuss.

Tip: For an extra flavor boost, try sautéing the mushrooms in a bit of butter before adding them to the sauce.

Quick Canned Mushroom Stir Fry

Need a speedy side that packs a punch? This Quick Canned Mushroom Stir Fry is your weeknight hero, ready in under 15 minutes and bursting with umami goodness.

Ingredients

• 2 tablespoons vegetable oil
• 1 can (15 oz) sliced mushrooms, drained
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes
• 2 green onions, sliced

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the drained mushrooms and minced garlic to the skillet. Stir fry for 5 minutes until the mushrooms start to brown.
3. Pour in the soy sauce, sprinkle the sugar and red pepper flakes over the mushrooms, and stir to combine. Cook for another 2 minutes.
4. Remove from heat and garnish with sliced green onions.

The magic here is in the caramelization of the mushrooms, which brings out a deep, savory flavor that belies the simplicity of the ingredients.

Tip: For an extra kick, add a splash of sesame oil just before serving.

Canned Mushroom and Chicken Casserole

This Canned Mushroom and Chicken Casserole is a cozy, comforting dish that brings together simple ingredients for a meal that feels like a hug in a bowl.

Ingredients

• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• 1 can (4 oz) sliced mushrooms, drained
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup crushed buttery crackers
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, cream of mushroom soup, sour cream, milk, sliced mushrooms, cheddar cheese, garlic powder, onion powder, and black pepper until well combined.
3. Spread the mixture evenly into the prepared baking dish.
4. In a small bowl, combine the crushed crackers and melted butter, then sprinkle over the chicken mixture.
5. Bake for 25-30 minutes, or until the topping is golden and the casserole is bubbly around the edges.

The creamy texture of the casserole paired with the crispy, buttery cracker topping creates a delightful contrast that’s sure to please.

Tip: For an extra layer of flavor, try adding a teaspoon of dried thyme to the chicken mixture before baking.

Savory Canned Mushroom Soup

Warm up your kitchen with this effortlessly delicious Savory Canned Mushroom Soup, a cozy bowl of comfort that’s ready in no time.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 (10.5 oz) cans condensed cream of mushroom soup
• 2 cups whole milk
• 1 cup vegetable broth
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. In a large pot over medium heat, melt the unsalted butter. Add the finely chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Stir in the condensed cream of mushroom soup, whole milk, and vegetable broth until well combined.
3. Add the dried thyme, black pepper, and salt, stirring to incorporate. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 10 minutes, stirring occasionally.
4. Garnish with fresh chopped parsley before serving.

This soup’s velvety texture and rich mushroom flavor are elevated by the simplicity of using pantry staples, making it a weeknight hero.

Tip: For an extra touch of luxury, stir in a splash of heavy cream before serving.

Easy Canned Mushroom Risotto

Who says risotto has to be a weekend project? This easy canned mushroom risotto brings all the creamy comfort to your weeknight table with minimal fuss.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, warmed
• 1 (15-ounce) can mushrooms, drained
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft, about 3 minutes.
2. Stir in Arborio rice, toasting for 1 minute until slightly translucent. Pour in white wine, stirring until absorbed.
3. Add warm chicken broth, 1 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes total.
4. Mix in canned mushrooms, Parmesan cheese, butter, salt, and black pepper. Cook for another 2 minutes until creamy.
5. Garnish with fresh parsley before serving.

The secret to this risotto’s rich flavor? The canned mushrooms add a deep, earthy note that pairs perfectly with the creamy rice and sharp Parmesan.

Tip: For an extra touch of luxury, stir in a splash of cream at the end.

Canned Mushroom and Spinach Quiche

This Canned Mushroom and Spinach Quiche is a lifesaver for busy weeknights, combining pantry staples with fresh flavors for a dish that feels anything but rushed.

Ingredients

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 can (15 oz) sliced mushrooms, drained
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the canned mushrooms and spinach, sautéing until the spinach wilts, about 3 minutes. Remove from heat.
3. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
4. Spread the mushroom and spinach mixture evenly over the pie crust. Sprinkle the shredded cheddar cheese on top.
5. Pour the egg mixture over the vegetables and cheese.
6. Bake for 35-40 minutes, or until the quiche is set and the top is lightly golden. Let cool for 5 minutes before slicing.

The beauty of this quiche lies in its versatility—swap in any cheese or greens you have on hand for a new twist every time.

Tip: For a crispier crust, blind bake it for 10 minutes before adding the fillings.

Hearty Canned Mushroom Stew

Warm up your kitchen with this comforting Hearty Canned Mushroom Stew, a quick and flavorful dish that brings the earthy goodness of mushrooms to your table in no time.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (15 oz each) sliced mushrooms, drained
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1/4 cup water

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the canned mushrooms, diced tomatoes with their juice, vegetable broth, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to simmer for 15 minutes.
3. In a small bowl, whisk together flour and water until smooth. Stir into the stew to thicken, and cook for an additional 5 minutes until the stew reaches your desired consistency.

This stew stands out with its rich, mushroom-forward flavor and velvety texture, thanks to the clever use of canned mushrooms and a simple flour slurry.

Tip: For an extra depth of flavor, try adding a splash of balsamic vinegar before serving.

Canned Mushroom and Beef Stroganoff

Craving something hearty and comforting? This Canned Mushroom and Beef Stroganoff brings a classic dish to your table with a convenient twist.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 can (14.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz egg noodles, cooked according to package directions
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, about 5 minutes. Remove beef and set aside.
2. In the same skillet, add the onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in the cream of mushroom soup, sour cream, paprika, salt, and black pepper. Bring to a simmer.
4. Return the beef to the skillet, stirring to coat in the sauce. Simmer for 10 minutes, allowing flavors to meld.
5. Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.

The creamy sauce, enriched with sour cream and seasoned with paprika, clings beautifully to the tender beef and noodles, offering a satisfying bite every time.

Tip: For an extra depth of flavor, try adding a splash of Worcestershire sauce to the stroganoff before serving.

Simple Canned Mushroom Pizza

Who says you can’t whip up a delicious pizza with pantry staples? This Simple Canned Mushroom Pizza is a testament to the magic of simple ingredients coming together for a comforting meal.

Ingredients

• 1 pre-made pizza crust (12-inch)
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1 can (4 oz) sliced mushrooms, drained
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 425°F. Place the pre-made pizza crust on a baking sheet.
2. Spread the pizza sauce evenly over the crust, leaving a small border for the edges.
3. Sprinkle the shredded mozzarella cheese over the sauce.
4. Evenly distribute the drained canned mushrooms over the cheese.
5. Sprinkle the dried oregano and garlic powder over the top.
6. Drizzle the olive oil over the pizza for a golden finish.
7. Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust is golden.

The beauty of this pizza lies in its simplicity and the umami-packed flavor from the canned mushrooms, proving that great taste doesn’t require fancy ingredients.

Tip: For an extra flavor boost, lightly sauté the canned mushrooms in a bit of olive oil before adding them to the pizza.

Canned Mushroom and Cheese Omelette

Start your morning with a fluffy, savory omelette that’s packed with the earthy flavors of canned mushrooms and the creamy melt of cheese—a quick fix for busy weekdays.

Ingredients

• 3 large eggs
• 1/4 cup canned mushrooms, drained and sliced
• 1/4 cup shredded cheddar cheese
• 1 tbsp butter
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp fresh chives, chopped (optional for garnish)

Instructions

1. In a bowl, whisk the eggs with 1/4 tsp salt and 1/8 tsp black pepper until well combined.
2. Heat 1 tbsp butter in a non-stick skillet over medium heat until melted.
3. Add the canned mushrooms to the skillet and sauté for 2 minutes until slightly browned.
4. Pour the whisked eggs over the mushrooms, tilting the skillet to spread evenly.
5. Cook for 2 minutes without stirring, then sprinkle the shredded cheddar cheese on one half of the omelette.
6. Fold the other half over the cheese and cook for another minute until the cheese melts.
7. Garnish with fresh chives if desired, and serve hot.

The magic of this omelette lies in the convenience of canned mushrooms, which lend a deep, umami richness without the prep time of fresh—perfect for when you’re short on time but crave something hearty.

Tip: For an extra fluffy texture, add a splash of milk to the eggs before whisking.

Flavorful Canned Mushroom Gravy

Transform simple canned mushrooms into a rich, savory gravy that’s perfect for topping mashed potatoes, roasted meats, or biscuits. This quick recipe delivers deep flavor with minimal effort.

Ingredients

• 1 (15 oz) can of mushrooms, drained
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. In a medium saucepan over medium heat, melt the butter. Add the mushrooms and sauté for 3 minutes until they start to brown.
2. Sprinkle the flour over the mushrooms, stirring constantly for 1 minute to cook off the raw flour taste.
3. Gradually whisk in the beef broth, ensuring no lumps remain. Stir in the garlic powder, onion powder, black pepper, and salt.
4. Bring the mixture to a simmer, then reduce heat to low. Cook for 5 minutes, stirring occasionally, until the gravy thickens to your desired consistency.

The secret to this gravy’s depth of flavor lies in browning the mushrooms first, which adds a meaty richness without any actual meat. It’s a pantry-staple hero that comes together in under 15 minutes.

Tip: For a vegetarian version, swap the beef broth for vegetable broth and use olive oil instead of butter.

Canned Mushroom and Rice Pilaf

Looking for a quick, comforting side dish that brings a touch of earthiness to your table? This Canned Mushroom and Rice Pilaf is your answer, ready in under 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 cup long-grain white rice
• 1 (15 oz) can mushrooms, drained
• 2 cups chicken or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until translucent, about 3 minutes.
2. Stir in 1 cup long-grain white rice and cook for another 2 minutes, until the rice is lightly toasted.
3. Add the drained can of mushrooms, 2 cups chicken or vegetable broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in 2 tablespoons fresh parsley before serving.

The magic of this pilaf lies in the canned mushrooms, which offer a deep, umami flavor without the prep work of fresh ones. It’s a weeknight hero that pairs beautifully with grilled meats or a simple salad.

Tip: For an extra flavor boost, swap the water with broth when cooking the rice.

Delicious Canned Mushroom Burgers

Who says burgers need to be all about the meat? These Delicious Canned Mushroom Burgers are a game-changer for vegetarians and meat-lovers alike, offering a juicy, flavorful patty that’s surprisingly easy to make.

Ingredients

• 2 cans (15 oz each) of mushrooms, drained and finely chopped
• 1 cup breadcrumbs
• 1 large egg, beaten
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 burger buns
• Lettuce and tomato slices for serving

Instructions

1. In a large bowl, combine the chopped mushrooms, breadcrumbs, beaten egg, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
2. Form the mixture into 4 equal-sized patties.
3. Heat the olive oil in a large skillet over medium heat. Add the patties and cook for 4-5 minutes on each side, or until golden brown and crispy.
4. Toast the burger buns lightly if desired. Assemble the burgers by placing a patty on each bun, then topping with lettuce and tomato slices.

The secret to these burgers’ irresistible texture? The mushrooms’ natural umami and moisture create a patty that’s crispy on the outside yet tender inside, no meat required.

Tip: For an extra flavor boost, sauté a little minced garlic in the olive oil before adding the patties to the skillet.

Canned Mushroom and Potato Bake

This Canned Mushroom and Potato Bake is a cozy, comforting dish that brings together simple ingredients for a surprisingly flavorful result. Perfect for those nights when you want something hearty without the hassle.

Ingredients

• 2 cups canned mushrooms, drained
• 3 medium potatoes, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with the olive oil.
2. Layer the sliced potatoes and canned mushrooms in the dish, alternating between the two.
3. In a small bowl, mix together the heavy cream, Parmesan cheese, garlic powder, salt, black pepper, and dried thyme. Pour this mixture evenly over the potatoes and mushrooms.
4. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden and the potatoes are tender.

The magic of this dish lies in the creamy, herbed sauce that seeps into every layer, transforming humble ingredients into a rich, satisfying bake.

Tip: For an extra crispy top, broil for the last 2-3 minutes of baking.

Spicy Canned Mushroom Tacos

Spice up your taco night with these effortlessly delicious Spicy Canned Mushroom Tacos, a perfect blend of convenience and flavor that’ll have everyone asking for seconds.

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) mushrooms, drained
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup salsa
• 8 small corn tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add mushrooms, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally.
3. Pour in salsa and simmer for another 3 minutes until everything is well combined and heated through.
4. Warm tortillas according to package instructions.
5. Fill each tortilla with the mushroom mixture, then top with queso fresco and cilantro. Serve with lime wedges on the side.

The smoky spices and tangy lime juice create a vibrant flavor profile that elevates simple canned mushrooms into a taco filling worth celebrating.

Tip: For an extra kick, add a diced jalapeño to the skillet with the onions and garlic.

Canned Mushroom and Green Bean Salad

This Canned Mushroom and Green Bean Salad is a refreshingly simple dish that brings a delightful crunch and earthy flavor to your table in no time.

Ingredients

• 1 (15 oz) can green beans, drained
• 1 (8 oz) can sliced mushrooms, drained
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp white vinegar
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the green beans, mushrooms, and red onion.
2. In a small bowl, whisk together the olive oil, white vinegar, sugar, salt, and black pepper until the sugar dissolves.
3. Pour the dressing over the vegetable mixture and toss gently to coat everything evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The beauty of this salad lies in its simplicity and the way the vinegar brightens the earthy mushrooms and crisp green beans.

Tip: For an extra burst of flavor, add a sprinkle of fresh dill or parsley before serving.

Rich Canned Mushroom Sauce for Steak

Elevate your steak night with this Rich Canned Mushroom Sauce, a quick and flavorful addition that comes together in minutes.

Ingredients

• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup beef broth
• 1/4 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. In a medium saucepan over medium heat, melt the unsalted butter until bubbly.
2. Add the condensed cream of mushroom soup, beef broth, heavy cream, Worcestershire sauce, garlic powder, and onion powder to the saucepan. Stir to combine.
3. Bring the mixture to a simmer, then reduce the heat to low. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Season with salt and pepper to taste. Remove from heat.
5. Serve warm over your favorite steak. The sauce’s creamy texture and umami depth make it a standout, especially when you’re short on time but crave something special.

Tip: For an extra flavor boost, stir in a teaspoon of Dijon mustard with the Worcestershire sauce.

Canned Mushroom and Lentil Curry

Warm up your kitchen with this hearty Canned Mushroom and Lentil Curry, a quick and flavorful dish that brings comfort to any table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) lentils, drained and rinsed
• 1 can (8 oz) mushrooms, drained
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro for garnish

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes.
2. Stir in 2 cloves minced garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
3. Add the can of diced tomatoes (with juices), lentils, mushrooms, and 1 cup vegetable broth. Stir to combine.
4. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the flavors meld together.
5. Garnish with fresh cilantro before serving.

This curry stands out with its rich blend of spices and the earthy depth of lentils, perfectly complemented by the meaty texture of canned mushrooms.

Tip: For an extra creamy texture, stir in a splash of coconut milk during the last 5 minutes of cooking.

Easy Canned Mushroom and Peas Pulao

Looking for a quick and comforting meal that doesn’t skimp on flavor? This Easy Canned Mushroom and Peas Pulao is your weeknight savior, blending earthy mushrooms and sweet peas with fragrant spices for a dish that’s as satisfying as it is simple.

Ingredients

• 1 cup basmati rice, rinsed and drained
• 1 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1 can (15 oz) mushrooms, drained
• 1 cup frozen peas
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 2 cups water
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
2. Add the finely chopped onion and minced garlic to the pan. Sauté for 2-3 minutes until the onion turns translucent.
3. Stir in the canned mushrooms and frozen peas, cooking for another 2 minutes to blend the flavors.
4. Add the rinsed basmati rice to the pan, along with 1 tsp salt, 1/2 tsp turmeric powder, and 1/2 tsp garam masala. Stir well to coat the rice with the spices.
5. Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes, or until the rice is tender and the water is absorbed.
6. Remove the pan from heat and let it sit, covered, for 5 minutes. Fluff the pulao with a fork, garnish with fresh cilantro, and serve warm.

The magic of this pulao lies in the layering of spices, which infuse the rice with a depth of flavor that belies its simplicity. It’s a testament to how pantry staples can transform into something truly special.

Tip: For an extra touch of richness, stir in a tablespoon of butter just before serving.

Canned Mushroom and Tofu Stir Fry

Looking for a quick, flavorful stir-fry that comes together in minutes? This Canned Mushroom and Tofu Stir Fry is your weeknight savior, blending earthy mushrooms with soft tofu in a savory sauce.

Ingredients

• 1 tbsp vegetable oil
• 1 can (15 oz) sliced mushrooms, drained
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp ground black pepper
• 1/4 cup green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
2. Add the canned mushrooms and cubed tofu to the skillet. Stir-fry for 5 minutes until the tofu starts to golden.
3. Stir in 2 cloves minced garlic, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp ground black pepper. Cook for another 2 minutes, ensuring everything is well coated.
4. Garnish with 1/4 cup sliced green onions before serving.

The magic of this dish lies in the contrast between the crispy tofu edges and the juicy mushrooms, all brought together by a simple yet impactful sauce.

Tip: Pressing the tofu beforehand removes excess water, ensuring it gets perfectly crispy in the stir-fry.

Conclusion

We hope this roundup of 20 delicious canned mushroom recipes inspires your next kitchen adventure! Whether you’re looking for a quick weeknight dinner or a cozy weekend meal, these easy-to-make dishes are sure to delight. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the mushroom love. Happy cooking!