How to sauté canned mushrooms?

amother

Violet

Yesterday at 1:30 pm

I drain them well, spill the can out in a dinner plate, dry the whole thing really well with paper towel, then I chop them a bit smaller.
If you just drain and fry it will splatter everywhere.

amother

Melon

Yesterday at 2:26 pm

theoneandonly wrote:

IMO no matter what you do they will end up tasting and feeling like rubber.

True. I used canned food a lot but never mushrooms

cbtr

Yesterday at 2:32 pm

Open can of mushrooms
Drain
Throw out can
Wash fresh mushrooms
Slice them
Sauté them
Enjoy fresh mushroom deliciousness
🤣🤣🤣

amother

Blue ↓

Yesterday at 2:38 pm

theoneandonly wrote:

IMO no matter what you do they will end up tasting and feeling like rubber.

You over fry them then.
Did it often for mushroom sauce or creamy mushroom, had it for supper tonight.
Of course they aren't as good as fresh mushrooms but are alot cheaper and always available.

I drain them and then squeeze by the handful.
Sit on kitchen towel or flat in a colander and pat dry as best as possible (if you can do from as early on as possible).

For mushroom sauce I like the button mushrooms best and leave whole, if using slice I roughly chop and add in at the same time as the onions or shortly after, they need alot of oil and long very low flame.
Unless you get them really dry they do splatter alot.

amother

Celeste

Yesterday at 2:48 pm

I Sautee onions and then add the mushrooms a little later to Sautee.
Delicious with scrambled eggs.
Everything else I use fresh mushrooms but for omelets they work really well.

amother

Aqua

Yesterday at 3:11 pm

I drain them, refill can with fresh water and let them sit for a few minutes, drain again, then saute.
It seems to get rid of some of the canned taste.

amother

Apple

Yesterday at 3:31 pm

amother OP wrote:

Is there a special way?
TIA

Sauté onions. Once they are translucent and fragrant, add the drained mushrooms for 5 minutes.
Done.

amother

Emerald ↓

Yesterday at 7:36 pm

theoneandonly wrote:

IMO no matter what you do they will end up tasting and feeling like rubber.

Lol you made me chuckle! Rubber...I don't like the tinned mushrooms, rubber is a good description!

amother

Skyblue

Yesterday at 7:45 pm

Funny you should say this. I detest fresh mushrooms, which taste like potting soil, but can eat an entire container of canned ones all by myself.

amother

Olive

Today at 12:06 am

I also really dislike canned mushrooms on their own but sometimes add them to a dish like beef bourginion ( or however you spell it) or mushroom rice, that already contains fresh mushrooms. This way , the flavour of the fresh mushrooms dominates but I increase the actual amount of mushroom by using canned.

amother

Ruby ↓

Today at 12:54 am

amother Springgreen wrote:

Canned mushrooms are irredeemable. Period.

Agree. And always wonder who is buying them and WHY? Fresh mushrooms are not hard to find, not hard to check for bugs, not challenging to cut. What's the appeal?

amother

↑ Blue ↓

Today at 1:23 am

amother Ruby wrote:

Agree. And always wonder who is buying them and WHY? Fresh mushrooms are not hard to find, not hard to check for bugs, not challenging to cut. What's the appeal?

Where I live in Israel, depending on the day of week it can be hard to find fresh, and if I do find fresh it's triple the price of if I would have ordered in advance which still gets expensive.

Enjoy living with fresh mushrooms and let me enjoy my tins (something I never thought I'd say before living in Israel LOL

)

amother

↑ Ruby

Today at 11:44 am

amother Blue wrote:

)

Thank you. This totally makes sense. And hope you have found ways to overcome the canned taste and odd texture.

Of course it doesn't explain why canned mushrooms seem so popular in kosher stores here in the U.S.

Oh, well. To each their own.

amother

↑ Emerald ↓

Today at 11:58 am

amother Blue wrote:

)

I'd never heard of canned mushrooms until my daughters went to live in Israel and started sharing recipes! They said they can't buy fresh ones easily... I still prefer fresh, but always have a can or two in stock for when a recipe calls for them and I haven't got any. So yes, I get your point!

amother

↑ Emerald

Today at 12:00 pm

Shuly wrote:

Sauté them with onion powder and 1/2 tsp balsamic vinegar. Delicious!

Can I pick your brain?
Is this something you an serve as a hot veg on its own, like beans and hot cabbage, or to go with something?