Canned Mushrooms... Yuk! - Tastytaters Blog at Allrecipes.com - 199097

Tastytaters

Canned mushrooms... yuk! 
 
Oct. 7, 2010 11:56 pm 
Updated: Oct. 16, 2010 2:34 pm
I find it strange how many people use canned mushrooms in recipes.  I don't know about you but IMHO, canned mushrooms don't even come close to fresh.  Not only is there absolutely no taste, but their texture is rubbery.  As well, does one really believe they are convenient when all you have to do is give fresh mushrooms a quick wipe and then slice.

What do you think?
 
Comments
Oct. 8, 2010 4:11 am
You're right. They don't come close. I never had a fresh mushroom until I was in my late 20's so canned mushrooms were my norm. Today, I use both, depending on what I'm cooking, and have a good regard for both.
 
Lace 
Oct. 8, 2010 4:52 am
Yes, I prefer fresh mushrooms, but I prefer everything to be fresh these days when possible. Of course having a pantry is of great benefit as I always have a little of everything in there since I make and alter recipes on a daily basis but it enables me to make recipes without a run to the store.
 
Oct. 8, 2010 6:52 am
It's so funny that you posted this...I was just thinking this the other day when I read a recipe that included canned mushrooms. The first mushrooms I ever had were canned and I hated them...I wouldn't eat mushrooms for years because that's what I thought mushrooms were...the texture is just way off for me, and I think they have no flavor. I agree with you that fresh mushrooms are just as easy-and in the grocery stores around me, they sell presliced fresh mushrooms...So you just open the package, and there you go. You don't even have to fool with slicing them! I can see keeping canned in the pantry in case you didn't want to run to the store just for mushrooms.
 
Oct. 8, 2010 11:38 am
In a pinch, they work.. but fresh is best. The only time I don't care for fresh mushrooms is on pizza... they are so full of water and they make the crust soggy. So if I'm making one myself, I'll use canned or sautee my own mushrooms before putting them on a pizza. If we order from Papa Murphy's, I ask them to put the mushrooms in a container and I will take them home and saute them before putting them on the pizza. Also, if sauteeing mushrooms.. hold off on the salt until AFTER they are fully cooked.. they will be more moist and juicy if you don't salt them before they are done cooking.. that goes for garlic salt too.
 
Oct. 8, 2010 1:29 pm
Canned is just convenient and when using them to bulk up a casserole or sauce (as I do) I don't mind them so much. Yes, fresh is the best but sometimes the budget doesn't allow it so I either go without or go with a small can. I've no qualms either way :)
 
Maggi 
Oct. 9, 2010 7:46 am
Agreed fresh is preferable but no problem using canned for the convenience. There are a couple other food items I would just forgo if I had to use fake krab or cooking wine....that if find totally unfit for human consumption! And thanks for the salt tip, Belles!
 
Jena 
Oct. 9, 2010 11:52 am
Love mushrooms, truly one of my very favorite things to eat and while fresh is, of course, preferred, I have no grudge against using canned from time to time. If I'm in a pinch and don't have fresh in the house and want mushrooms added to what I'm making I always have a few cans of different kinds of mushrooms in the cupboard, especially straw mushrooms (which, btw, I can't find fresh around here) to add to anything asian cooking I may be doing.
 
Oct. 9, 2010 9:29 pm
Oh TT, you are sooo Right! I have not bought a can of rubbers in decades! Fresh shrooms are a Completely different species from the canned ones. I feel the same way of asparagus & peas. YUCK! But I do like canned potatoes. Thaknx for the blog:)
 
Oct. 16, 2010 2:34 pm
I guess I should have said in my previous post that even if I didn't have any fresh mushrooms on hand, I still would not use can. I guess I am picky about a few ingredients like fresh parmesean cheese (not the canned as it smells like stinky socks..teehee), fresh parsley (dried parsley is tasteless), and of course it has to be pure vanilla extract or vanilla beans as I would never buy artificial vanilla extract. Happy days in the kitchen!
 
 
 
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tastytaters

Living In
London, Ontario, Canada

Member Since
Dec. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Stir Frying, Slow Cooking, Asian, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet

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Reading Books, Charity Work

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About Me
Being a single mother at a very young age along with pinching pennies, I learned how to cook pretty quick. I am now 55 years old and have been disabled for over 10 years, but my love of cooking is endless.
My favorite things to cook
One pot casseroles, crock pot dishes, homemade soups, cookies, muffins, Italian dishes, stir-fries, comfort foods. Why bother - I pretty much enjoy cooking/baking anything.
My favorite family cooking traditions
Meatloaf, roast chicken, beef and pork with all the trimmings, including yorkshire smothered in homemade gravy.
My cooking triumphs
It has taken many attempts but I've finally mastered pastry.
My cooking tragedies
Anything that requires the broiler as I have a tendency to walk away from the oven (now I set a timer to remind me to check the oven). As well, I have been working on baking bread however I do cheat with a bread machine, using only the dough cycle and then shape and bake. I am still trying many different bread recipes and have a few in my "Favorites" bookmark folder. If your bread machine was collecting dust like mine, consider pulling it out and giving it a try. You would be amazed how much cheaper it is to make your own bread!
 
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