You're probably used to using canned mushroom soup in your chicken pot pie or maybe a batch of green bean casserole. Those are delicious options for the condensed soup, but there are more ways to get rid of that can in your pantry, including using it to elevate last-minute meals when you're in a pinch to get dinner on the table during your busy workweek.
It's an easy fix to give a basic dinner more creaminess and umami-rich flavor, especially in dishes that call for a mushroom sauce. Making a mushroom sauce from scratch can take a bit of time because you have to make a roux, add dairy, and let it thicken — and that doesn't include the time it takes to brush the mushrooms clean and cook them down separately. That's where the canned mushroom soup comes into play, so let's get into how you can make it your own and use it as an easy (and delicious) sauce swap.
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Turning Canned Mushroom Soup Into Sauce
You can use mushroom soup right out of the can. The best option is to let it simmer on the stove, then pour it onto your baked chicken, grilled steak, or whatever your go-to protein is that night. But like most things, you can take this canned soup to the next level before serving it. How so? Our recommendation is to use a little Worcestershire sauce for more umami, seasonings like black pepper and garlic powder for a bit more flavor, and freshly chopped herbs like parsley to bring it all together. If you want a thinner sauce, use vegetable or chicken stock to add flavor along the way.
After you've souped it up (no pun intended), it's time to pour it on your last-minute dinner. Here are some easy options if you need a little inspiration. First, you can boil your favorite pasta then toss it with the mushroom sauce and Parmesan cheese. Another option is baked chicken, because it's very easy to overcook poultry in the oven and the sauce will give it moisture and flavor. If you want to make an easy version of Salisbury steak, all you have to do is pan fry your meat then top it with this sauce. And you can even use it on top of mashed potatoes in the same way you'd use a mushroom gravy.
Read the original article on Tasting Table.