20 Easy Canned Mushroom Recipes for Busy Cooks

Title: 20 Easy Canned Mushroom Recipes for Busy Cooks

Are you tired of spending hours in the kitchen whipping up meals, only to run out of time and energy? Look no further! Canned mushrooms are a busy cook’s best friend. Not only do they save time by eliminating prep work, but they also provide a burst of flavor and nutrition in every bite. In this article, we’ll show you how to make 20 delicious and easy canned mushroom recipes that are perfect for a quick weeknight dinner or a weekend brunch.

From creamy pasta dishes to savory soups, and even sweet treats like quiches and tarts, our list has something for everyone. Whether you’re a seasoned chef or a culinary newbie, these simple recipes will have you cooking up a storm in no time.

Creamy Canned Mushroom Pasta

This recipe is a quick and comforting solution for a weeknight dinner. With only a few ingredients, you can create a rich and creamy pasta dish that’s sure to please.

Ingredients:

– 1 cup canned mushrooms (drained)
– 8 oz pasta of your choice
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add drained mushrooms and cook for an additional 2-3 minutes until they’re coated in the butter mixture.
4. Pour in heavy cream and stir to combine with the mushroom mixture. Bring to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Combine cooked pasta and creamy mushroom sauce. Season with salt, pepper, and Parmesan cheese (if using).
6. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Quick Canned Mushroom Soup

Simplify your mealtime with this easy and delicious soup recipe that combines the convenience of canned ingredients with a rich, earthy flavor profile.

Ingredients:

– 1 (14.5 oz) can of mushrooms, drained and chopped
– 2 cups chicken broth
– 1/2 cup milk or cream
– 2 tablespoons butter
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a medium saucepan, melt the butter over medium heat.
2. Add the chopped mushrooms and cook until they’re tender, about 3-4 minutes.
3. Pour in the chicken broth and bring to a simmer.
4. Stir in the milk or cream and add thyme. Season with salt and pepper to taste.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until heated through.

Cooking Time: 20 minutes

Garlic Butter Canned Mushrooms

Transform store-bought canned mushrooms into a flavorful and aromatic side dish or topping with this simple recipe. Rich garlic butter adds depth and complexity to the humble mushroom.

Ingredients:

– 1 (10 oz) can of mushrooms, drained
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small saucepan, melt the butter over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
3. Pour the melted butter mixture evenly over the drained mushrooms in a baking dish or shallow pan.
4. Season with salt and pepper to taste.
5. Bake for 10-12 minutes, stirring occasionally, until the mushrooms are heated through and the butter is bubbly.

Cooking Time: 10-12 minutes

Canned Mushroom and Spinach Quiche

This quiche recipe combines the savory flavors of canned mushrooms and spinach with a flaky crust, making it a perfect brunch option for busy mornings.

Ingredients:

– 1 pie crust (homemade or store-bought)
– 1 can of cream of mushroom soup
– 1/2 cup of canned sliced mushrooms
– 1 cup of fresh spinach leaves, chopped
– 1 cup of milk
– 2 large eggs
– Salt and pepper to taste
– Optional: 1 cup of shredded cheddar cheese for topping

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a separate bowl, mix together cream of mushroom soup, canned mushrooms, spinach, milk, eggs, salt, and pepper.
4. Pour the mixture into the pie crust.
5. Bake for 35-40 minutes or until the quiche is set and golden brown.
6. Optional: Sprinkle shredded cheese on top during the last 10 minutes of baking.

Cooking Time: 35-40 minutes

Simple Canned Mushroom Stir-Fry

This recipe is a simple and flavorful way to enjoy the convenience of canned mushrooms. With just a few ingredients, you can have a delicious and healthy side dish or main course ready in no time.

Ingredients:

– 1 (10 oz) can of sliced mushrooms
– 2 tablespoons of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 teaspoon of soy sauce
– Salt and pepper to taste
– Optional: chopped green onions or sesame seeds for garnish

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Open the can of mushrooms and add them to the skillet. Stir-fry for 2-3 minutes.
4. Add the soy sauce and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions or sesame seeds if desired.

Cooking Time: 10-12 minutes

Canned Mushroom and Cheese Omelette

This recipe is a simple twist on the classic omelette, adding the savory flavors of canned mushrooms and melted cheese. It’s perfect for a quick breakfast or snack.

Ingredients:

– 2 eggs
– 1/4 cup canned mushrooms (drained and chopped)
– 1 tablespoon butter
– 1 tablespoon grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. Crack the eggs into a bowl and whisk until smooth.
2. Heat the butter in a small non-stick skillet over medium heat.
3. Pour in the egg mixture and cook for about 2-3 minutes, or until the edges start to set.
4. Sprinkle the chopped mushrooms and grated cheese over half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the filling.
6. Cook for an additional 30 seconds to 1 minute, until the cheese is melted and the eggs are cooked through.

Cooking Time: 4-5 minutes

Savory Canned Mushroom Gravy

Elevate your meals with this rich and savory canned mushroom gravy, perfect for serving over mashed potatoes, roasted meats, or as a dipping sauce. With just a few simple ingredients and minimal cooking time, you’ll be enjoying the flavors of a homemade gravy in no time.

Ingredients:

– 1 (10 oz) can of mushrooms in liquid, drained
– 2 tablespoons all-purpose flour
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a medium saucepan, whisk together the flour and a splash of the beef broth until smooth.
2. Add the remaining beef broth, mushrooms, and thyme to the saucepan.
3. Whisk until well combined, then bring the mixture to a simmer over medium heat.
4. Reduce heat to low and let cook for 5-7 minutes or until the gravy thickens slightly.
5. Season with salt and pepper to taste.

Cooking Time: 10-12 minutes

Canned Mushroom and Rice Pilaf

This simple pilaf recipe is perfect for a busy night when you need a comforting meal in no time. With just a few ingredients and some basic cooking skills, you’ll have a delicious and satisfying dish on your table in under 30 minutes.

Ingredients:

– 1 cup uncooked white or brown rice
– 2 cups water
– 1 (10 oz) can of sliced mushrooms, drained
– 1 tablespoon butter or margarine
– 1 small onion, finely chopped
– Salt and pepper to taste
– Optional: chopped fresh parsley for garnish

Instructions:

1. Rinse the rice in a fine-mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. Melt the butter in a separate pan over medium-high heat. Add the chopped onion and cook until softened, about 2-3 minutes.
4. Stir in the canned mushrooms and cook for an additional minute.
5. Fluff the cooked rice with a fork and stir in the mushroom mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Easy Canned Mushroom Risotto

This recipe is a quick and flavorful twist on traditional risotto, using canned mushrooms to add depth of flavor without the fuss of sautéing fresh mushrooms. Perfect for a weeknight dinner or a comforting meal any time.

Ingredients:

– 1 cup Arborio rice
– 2 cups chicken broth, warmed
– 1 can (14.5 oz) mushrooms in cream sauce, drained and chopped
– 2 tablespoons olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese

Instructions:

1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes or until lightly toasted.
3. Add the warmed chicken broth to the rice, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. When all the broth is used, stir in the chopped mushrooms, salt, and pepper.
5. Remove from heat and stir in the Parmesan cheese.
6. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Canned Mushroom and Onion Tart

A savory and flavorful tart that’s perfect for a weeknight dinner or brunch. This recipe uses canned mushrooms and onions to simplify the process and reduce prep time, while still delivering a rich and satisfying flavor.

Ingredients:

– 1 sheet puff pastry, thawed
– 1 can (10 oz) mushroom and onion soup mix
– 2 tablespoons butter, softened
– 1 egg, beaten (for brushing pastry)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Spread the mushroom and onion mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
4. Fold the edges of the pastry up over the filling, pressing gently to seal.
5. Brush the top crust with beaten egg for glaze.
6. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Spicy Canned Mushroom Tacos

This recipe takes the humble canned mushroom and elevates it to a spicy, savory, and addictive taco filling. Perfect for a quick weeknight dinner or a fun twist on traditional tacos.

Ingredients:

– 1 can of mushrooms (14.5 oz), drained
– 1/4 cup of chipotle peppers in adobo sauce
– 2 tablespoons of lime juice
– 1 teaspoon of cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced onions, cilantro, sour cream, shredded cheese

Instructions:

1. In a medium pan, heat the chipotle peppers in adobo sauce over medium heat for 2-3 minutes.
2. Add the drained mushrooms and stir to combine. Cook for an additional 2-3 minutes or until heated through.
3. Stir in lime juice, cumin, salt, and pepper.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the mushroom mixture onto tortillas and adding desired toppings.

Cooking Time: 10 minutes

Canned Mushroom and Chicken Casserole

This hearty casserole combines the ease of canned ingredients with the warmth of chicken and mushrooms, perfect for a cozy night in. With minimal prep work and simple cooking instructions, this recipe is sure to become a family favorite.

Ingredients:

– 1 (10 oz) can of condensed cream of mushroom soup
– 1 (12 oz) can of mixed mushrooms, drained and chopped
– 1 lb boneless, skinless chicken breast or thighs, cooked and diced
– 1/2 cup shredded cheddar cheese
– 1/4 cup milk
– 1 cup french-fried onions
– 1 tablespoon butter

Instructions:

1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine the cream of mushroom soup, chopped mushrooms, cooked chicken, and shredded cheese. Mix well.
3. Grease a 9×13 inch baking dish with butter.
4. Pour the casserole mixture into the prepared dish.
5. Sprinkle french-fried onions on top.
6. Bake for 30-35 minutes or until golden brown.

Cooking Time: 30-35 minutes

Herbed Canned Mushroom Bruschetta

Elevate your snack game with this Herbed Canned Mushroom Bruschetta recipe, perfect for a quick and flavorful treat!

Ingredients:

– 1 can of mushroom pieces (10.5 oz)
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste
– 4-6 slices of baguette or ciabatta bread
– 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, mix together the mushroom pieces, garlic, olive oil, parsley, thyme, salt, and pepper.
3. Arrange the bread slices on a baking sheet.
4. Spoon about 1 tablespoon of the mushroom mixture onto each bread slice.
5. Bake for 10-12 minutes or until the bread is toasted and the mushrooms are heated through.
6. Remove from the oven and sprinkle with Parmesan cheese (if using).
7. Serve warm and enjoy!

Cooking Time: 10-12 minutes

Canned Mushroom and Beef Stroganoff

This recipe is a creative twist on the classic dish, using canned mushrooms to add flavor and convenience. Perfect for a busy weeknight dinner or a quick lunch, this stroganoff is sure to satisfy.

Ingredients:

– 1 can (10 oz) beef stroganoff mix
– 1 cup cooked beef strips (such as sirloin or round)
– 1/2 cup canned mushrooms with liquid
– 1 tablespoon butter
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large skillet, melt the butter over medium heat.
2. Add the beef strips and cook until warmed through, about 2-3 minutes.
3. Add the canned mushroom mixture with liquid and stir to combine.
4. Pour in the beef stroganoff mix and follow package instructions to prepare.
5. Stir in Dijon mustard and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 10-12 minutes

Creamy Canned Mushroom Dip

Savor the rich flavors of sautéed mushrooms and cream in this effortless dip perfect for snacking or serving at your next gathering. This recipe is a game-changer, requiring minimal effort but delivering maximum flavor.

Ingredients:
• 1 (10 oz) can of mushroom soup
• 1/2 cup mayonnaise
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium-sized bowl, combine the canned mushroom soup, mayonnaise, and lemon juice. Stir until smooth.
2. Add chopped parsley and mix well.
3. Season with salt and pepper to your liking.
4. Chill in the refrigerator for at least 30 minutes before serving.

Cooking Time: None! This dip is ready in a snap.

Canned Mushroom and Potato Hash

A delicious and convenient side dish that’s perfect for busy weeknights or a quick weekend brunch. This recipe combines the flavors of canned mushrooms, potatoes, and onions to create a hearty and savory hash.

Ingredients:

– 1 can (14.5 oz) sliced mushrooms
– 2 large potatoes, peeled and diced
– 1 medium onion, diced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: chopped fresh parsley or chives for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, onions, and mushrooms.
3. Drizzle with olive oil and sprinkle with salt and pepper to taste.
4. Spread the mixture in a single layer on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until the potatoes are tender and golden brown.
6. Serve hot, garnished with chopped parsley or chives if desired.

Cooking Time: 25-30 minutes

Cheesy Canned Mushroom Quesadillas

These creamy, cheesy quesadillas are a great way to use up canned mushrooms and are ready in just 10 minutes. Perfect for a quick lunch or snack.

Ingredients:

– 1 can of sliced mushrooms (drained)
– 2 tablespoons of butter
– 1 cup shredded cheddar cheese
– 4 large tortillas
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, and salsa for topping

Instructions:

1. Preheat a large skillet or griddle over medium heat.
2. In a separate pan, melt butter and sauté drained mushrooms until softened.
3. Place a tortilla in the preheated skillet, then sprinkle shredded cheese on half of the tortilla.
4. Spoon sautéed mushrooms on top of the cheese, leaving a small border around the edges.
5. Fold the tortilla in half to enclose filling.
6. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
7. Flip and cook for an additional 1-2 minutes.
8. Repeat with remaining ingredients.

Cooking Time: 10 minutes

Canned Mushroom and Pea Curry

This recipe makes a deliciously flavorful curry using canned mushrooms and peas as the base, perfect for a weeknight meal or a quick lunch. With just a few simple ingredients and 20 minutes of cooking time, you can have a satisfying and healthy meal ready in no time.

Ingredients:

– 1 (14 oz) can of mushrooms and peas
– 2 medium-sized potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
– 1 cup water or low-sodium chicken broth

Instructions:

1. Heat the oil in a large pan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the canned mushrooms and peas, curry powder, cumin, salt, and pepper. Stir well to combine.
5. Add the diced potatoes and water/chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.
6. Serve hot over rice or with naan bread.

Cooking Time: 20 minutes

Roasted Canned Mushroom Salad

A savory twist on traditional salad, this recipe uses canned mushrooms roasted with garlic and herbs to add depth of flavor. Perfect as a side dish or light lunch.

Ingredients:

– 1 (14 oz) can sliced mushrooms
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, thyme, and paprika.
3. Pour the mixture over canned mushrooms in a single layer on a baking sheet.
4. Roast for 10-12 minutes or until mushrooms are caramelized and fragrant.
5. Let cool slightly before combining with mixed greens and feta cheese (if using).
6. Season with salt and pepper to taste.

Cooking Time: 10-12 minutes

Canned Mushroom and Bacon Pasta Bake

This comforting pasta bake combines the rich flavors of canned mushrooms, crispy bacon, and melted mozzarella cheese for a quick and satisfying meal. Perfect for a weeknight dinner or a weekend lunch.

Ingredients:

– 1 cup cooked pasta (such as penne or fusilli)
– 1 can (14 oz) sliced mushrooms in cream sauce
– 6 slices of bacon, cooked and crumbled
– 1/2 cup grated mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked pasta, canned mushrooms, and crumbled bacon.
3. Mix well until combined.
4. Transfer the mixture to a baking dish and drizzle with olive oil.
5. Top with mozzarella cheese.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
7. Serve hot and enjoy!

Cooking Time: 15-20 minutes

Summary

Discover the versatility of canned mushrooms with these easy and delicious recipes! From creamy pasta dishes to savory stir-fries, we’ve got you covered. Try Creamy Canned Mushroom Pasta for a quick weeknight dinner or Simple Canned Mushroom Stir-Fry for a flavorful and healthy meal. Impress your guests with Herbed Canned Mushroom Bruschetta or indulge in Cheesy Canned Mushroom Quesadillas for a cozy night in. Whatever your taste, we’ve got 20 easy canned mushroom recipes to spice up your cooking routine. Get creative and start cooking!