In all the household stashes we have seen, a or two can of mushrooms are always present. It is no secret that canned button mushrooms are one of the most versatile ingredients that you can add to every meal! Hence, here are 3 easy canned mushroom recipes you can cook at home at any time.
Breakfast: Mushroom Omelette
Lunch: Braised Chicken and Mushrooms
Dinner: Mapo Tofu with Mushrooms
3 Easy Canned Mushroom Recipes
To prepare the canned mushrooms, we like to drain away the brine and give the mushrooms a rinse. This will help to wash away some of the preservatives used to keep the mushrooms fresh.
The easiest way to do this is to make a little opening in the lid and drain away the brine. This keeps the mushrooms in the can while letting the liquid out. Fill the can with water through the opening, give the can a good shake, and pour the water out again. Then, open up the can fully for clean mushrooms!
With our mushrooms ready, we shall start with the first dish.
Mushroom Omelette
Omelettes are the easiest breakfast dish you can whip up. But a fully loaded omelette with ingredients and mushrooms is more exciting than a regular one!
This omelette takes us back to the omelettes you can get made for you at hotel breakfast buffets. However, as you are making it yourself, you can customize with your favourite ingredients!
Canned Mushroom Omelette with vegetables
Start cooking the omelette by stir frying the ingredients first.
Heat some oil in a pan and add the tomatoes, bell pepper, canned mushrooms, salt and pepper. Cook until the vegetables are soft and some of the water from the tomatoes have reduced. Set aside on a plate.
In a clean pan, heat some oil, beat the eggs and pour them in. Cook on low heat until the edges are firm but the top is still a little runny. Add the stir-fried ingredients to one half of the eggs and carefully flip the other side over with a spatula.
Carefully flip one half of the omelette over.
Serve the canned mushroom omelette hot with a sprinkling of chives or spring onions as garnish.
This omelette is hearty, delicious, and the perfect dish for weekend breakfasts or even breakfast in bed! It is also so easy to make and the mushrooms give the soft omelette a nice bite.
To make the omelette more savoury, you can add some slices of ham or little cubes of luncheon meat to the filling! But we find that the vegetables and mushrooms are delicious enough.
Filled with mushrooms and vegetables, the omelette is full of flavour!
Next, we shall cook lunch!
Braised Chicken and Mushrooms
This Braised Chicken and Mushrooms is a classic Chinese stew that is simple and delicious. As a one pot dish, this is the ideal dish for when you want a quick lunch while working from home!
Braised Chicken and Button Mushrooms
As always when working with chicken, you will need to marinate it to give the meat some flavour.
In a bowl, add the chicken, salt, and pepper. Mix well and let it marinate for 20 minutes or longer in the fridge.
Once that is done, we can start cooking! Heat some oil in a pan and add the chicken. Stir fry until it is browned with a nice sear.
The reason why we are cooking the chicken first is to render the chicken fats so that it will flavour the oil for the rest of the ingredients.
Now, you can add the garlic and ginger and stir fry for 2 minutes or until fragrant. Add the carrots and mushrooms next and stir fry for another 2 minutes.
Add the carrots and mushrooms and stir fry for 2 minutes.
For the gravy, add the hua diao chiew, light soy sauce, dark soy sauce, and water. Stir to mix well and let the gravy come to a boil.
Turn down the heat and cover the pot to simmer for 15 minutes and your dish is done!
Simmer the gravy for 15 minutes or until the vegetables are soft.
The gravy is super savoury and delicious so you will want some rice to go along with it! Chicken and mushrooms have cooked until tender and soaked up some of the sauce, so they are bursting with flavour.
If you love a good savoury dish that requires little effort to cook and clean up, our braised chicken and mushrooms are for you!
Savoury and tender braised chicken and mushrooms
For the last dish, we will be having something spicy!
Mapo Tofu with Mushrooms
Everybody loves Mapo Tofu because of how comforting and delicious it is. But did you know that it is surprisingly easy to cook?
This recipe blew us away because of how simple it is to cook up this beloved dish and the mushrooms helped to balance the flavours so well!
Mapo Tofu with Canned Mushrooms
The traditional method starts with stir frying ground Szechuan peppercorns in hot to make a spicy oil. However, if you do not have any Szechuan peppercorns, you can skip this step.
Heat oil in a pan and stir fry the ginger and garlic until they are fragrant. Then add the minced pork and stir fry until it is cooked through. Be sure to break up the lumps.
Next, add the canned mushrooms, dou ban jiang or spicy bean paste, and chicken broth and mix well. Bring the sauce to a boil.
Bring the sauce to a boil.
When the sauce is boiling, add the corn starch water to thicken it before gently adding the tofu, sesame oil, and sugar. You will want to add the tofu in at the end so that most of the ingredients are already mixed in and the stirring will not break up the tofu too much.
Let the dish simmer for 3-5 minutes then serve hot with some chopped spring onions.
A warm and hearty bowl of Mapo Tofu is best enjoyed with rice!
The Mapo Tofu is so delicious, and this recipe is catered for those who cannot take too much spice. If you want more spice, you can add in some chopped red chilies with the ginger and garlic in the beginning.
Otherwise, we love how savoury it is and how the mushrooms balance out the dish by making it less heavy and breaking up the texture by adding some chewiness.
Let us know what you think!
These are our 3 easy canned mushroom recipes! We hope you have enjoyed them and do let us know in our Facebook comments if you have tried them out.
Check out our other What’s in Your Cupboard? articles where we feature three yummy recipes for a common food product!
3 Easy Asian Rice Dishes For Breakfast, Lunch, and Dinner
3 Mixed Vegetable Recipes That You Will Love
3 Delicious Asian Luncheon Meat Recipes
3 Awesome Canned Saba Fish Recipes
3 Smart and Easy Frozen Prata Recipes
Staying at home more due to the Covid- 19 situation and wondering what to cook for your meals? Our new What’s in Your Cupboard? series is for you! In this show, Allyn will take you through three amazing recipes that features one common food product you have in your stash at home. Each episode covers breakfast, lunch, and dinner, so your day’s menu is taken care of with just one food product!
Get the recipes here!
- 1/4 green bell pepper chopped
- 1/2 tomato chopped
- 1/2 can mushrooms sliced
- 3 eggs
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp oil
- spring onions garnish
- Heat oil up in a pan and add the bell pepper, tomato, canned mushrooms, salt and pepper.
- Stir fry for 2 minutes or until soft then remove from the pan and set aside.
- In a clean pan, turn the heat to low, add more oil if needed . add the eggs and spread them out on the pan.
- When the eggs are half cooked and a little runny, place the cooked ingredients on one half of the egg and flip the other side over.
- Cook for another 1-2 minutes then serve. Garnish with chives.
- 2 chicken thigh diced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 can button mushrooms thick slices
- 1/2 carrot cut into wedges
- 1 tsp ginger minced
- 2 cloves garlic minced
- 2 tbsp cooking oil
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp hua diao chiew
- 150 ml water
- In a bowl, add the chicken thighs, salt, and pepper and mix well. Cover and let it marinate for 10minutes to an hour.
- Heat the pan up and add in 2 tbsp of cooking oil. Add the chicken and let it cook until browned. (cooking tip: adding chicken first will release its flavour)
- Add the minced ginger and garlic to the chicken. Cook until fragrant.
- Add the mushrooms and carrots. Cook for a few minutes.
- Add shaoxing wine/ huadiao wine , light soy sauce, dark soy sauce, and water. Mix well and bring to a boil.
- Simmer for 15mins and serve.
- 1 pck silken tofu diced
- 120 g minced pork
- 1 1/2 tbsp ginger minced
- 2 cloves garlic minced
- 1/2 can mushrooms sliced
- 2 tbsp dou ban jiang/ spicy bean paste
- 250 ml chicken broth/ water
- 1 tsp sesame oil
- 1/4 tsp sugar
- cornstarch water 1 tbsp cornstarch + 1 tbsp water
- 2 tbsp cooking oil
- 1 stalk spring onion chopped
- Heat the cooking oil in a pan over medium heat. Add the ginger and garlic to the pan and stir fry for 2 minutes. Add the minced pork and stir fry it until it is cooked through. Make sure to break up the meat while frying.
- Add the canned mushrooms and spicy bean sauce to the mixture and stir it in well. Add the chicken broth/water and stir. Bring the sauce to a boil.
- Add the cornstarch mixture to your sauce and stir until it has thickened.
- Now add the tofu and gently stir it in. Add the sesame oil and sugar and stir to mix it in .Simmer for 3-5 minutes.
- Serve with a last sprinkle of chopped spring onions.
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