By letting drained canned mushrooms sit and dry out for at least ten minutes, you'll help them absorb any flavors you saute them with. Both butter and olive oil are great savory compliments to bring out the umami-richness in mushrooms.
You can use the same canning jar to submerge them in a tangy, rich marinade with balsamic vinegar, garlic, olive oil, and oregano. Canned mushrooms are also good additions to gravies, casseroles, omelets, stews, and soups.
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