Fun Side-Dish Recipes Made from Canned Mushrooms, Corn, and Green Peas

What side dishes should you try to make from canned mushrooms, corn, and green peas?

• Peas and Corn Mix
• Creamy Mushroom Peas
• Quinoa with Peas and Parmesan
• Mushroom, Corn, and Peas Pulao

Canned goods are not only easy to store, they can also be the primary ingredient to making excellent dishes. Whether its Spanish sardines recipes or canned tuna recipes, there are many great meals that one could cook with various canned foods.

Canned vegetables are excellent and budget-friendly ingredients that could serve as their own amazing side dishes for any kind of feast that you may wish to prepare.

Below are some easy recipes that you can try out that are sure to add a little playful element to compliment what you have prepared for lunch or for dinner:

Peas and Corn Mix

Let’s start with something simple. This recipe is a nice way to get acquainted with the base ground for which most canned vegetables are laid out and prepared.

Ingredients

• 2 cups of baby peas
• 1 can of corn
• 2 tbsp. of butter
• ½ tsp. garlic salt
• ½ tsp. dried thyme leaves

How to make

1. Place peas and corn in a casserole dish (safe for microwaving).
2. Pour ¼ cup of water with the vegetables.
3. Cover the casserole with plastic wrap and pull one corner back for ventilation.
4. Microwave the vegetables on high (for about 6 minutes).
5. Gently stir the vegetables.
6. Remove cover and microwave the peas and corn (for 2 more minutes).
7. Drain the casserole dish.
8. Add the butter and seasonings to the veggies.
9. Gently stir and microwave w/o cover until butter is melted.
10. Cool the dish until heat is distributed (for about 2 minutes).
11. Serve

Creamy Mushroom Peas

This is another simple recipe that is as basic as it gets, yet it can still make all the difference in enhancing any dining experience.

Ingredients

• 2 cups of frozen peas
• 2 tbsp. of butter
• 1 cup of canned mushrooms
• 1 small-sized mushroom
• 1 tbsp. of all-purpose flour
• 1 cup of light cream
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 1 pinch of ground nutmeg

How to make

1. Fill a small saucepan with 1-inch of water.
2. Boil peas until tender (about 5 minutes).
3. Drain and set aside.
4. Melt butter in a medium saucepan (medium heat).
5. Add mushrooms and onions. Cook until tender.
6. Pour flour over the mushrooms and cook (for 1 minute) and stir.
7. Stir in cream and season with salt, pepper, and nutmeg.
8. Stir while cooking until smooth and thick in texture.
9. Stir in the peas.
10. Let cool (for 5 minutes) before serving.

Quinoa with Peas and Parmesan

Canned vegetables can also be a great addition to add extra flavor to the healthy nutrients of quinoa.

Ingredients

• 1 can of diced tomatoes (drained)
• 2 tbsp. white wine
• 2 tbsp. coconut oil
• 4 cloves of minced garlic
• 1 small chopped onion
• 1 small finely-chopped celery
• 3 (1/2 cups) of vegetable broth
• 2 cups Quinoa
• 2/3 cup of grated Parmesan cheese
• ½ cup evaporated milk
• 1 cup peas
• Salt
• ½ tsp. ground white pepper.

How to make

1. Preheat oven to 200 degrees C. Lightly oil a baking sheet.
2. Add diced tomatoes with wine and spread on baking sheet. Roast in oven until tomatoes are dry (15 minutes).
3. Let tomatoes cool.
4. Melt coconut oil in a large saucepan (medium heat) and stir.
5. Stir in garlic, onion, and celery.
6. Cook and stir until onion appears softened and translucent (5 – 7 minutes).
7. Pour vegetable broth and quinoa. Bring to boil (high heat).
8. Reduce heat (medium-low) cover and simmer until quinoa absorbs the liquid (15 – 20 minutes).
9. Stir in the evaporated milk, parmesan cheese, peas, and tomatoes.
10. Season with salt and pepper.

Mushroom, Corn, and Peas Pulao

Canned vegetables are only boring if you utilize them that way. This dish shows how canned vegetables can most certainly help get the party started with the right seasoning.

Ingredients

• 1 cup rice
• 2 tbsp. oil
• 1-inch piece of cinnamon
• 3 cloves
• 3 pods of Cardamom
• 1 large finely chopped onion
• 1 tbsp. finely chopped ginger
• 2 cloves of minced garlic
• 1 chopped green chili
• ½ tsp. turmeric powder
• 1 tsp. red chili powder
• 1 ½ tsp. masala powder
• 1 cup canned mushrooms
• ¼ cup canned corn
• ¼ cup green peas
• ¼ cup chopped carrots
• 1 ½ cup water
• 1 tbsp. lemon juice
• Salt
• 2 tbsp. chopped cilantro leaves
• Cashew nuts

How to make

1. Soak rice in water.
2. Heat oil in deep pan.
3. Add cinnamon, cloves, and cardamom, onions, ginger, garlic, and chili.
4. Sauté until onions are golden.
5. Add and mix turmeric, red chili, coriander, masala powder. Sauté for a few seconds.
6. Pour water and lemon juice until boiling point.
7. Add the rice. Season with salt.
8. Close the pan with the lid until cooked (15 – 20 minutes).
9. Garnish with cilantro leaves and cashew nuts.

Key Takeaway

Don’t make the common mistake of overlooking what canned food has to offer to one’s taste buds—everything from Spanish sardines recipes to exquisite tuna delicacies. And although very simple and uniform in packaging, with the right applications, canned vegetables can be your best friend in the kitchen.