Of course you can fry or saute them as readily as fresh mushrooms. I don’t understand your question. Are you asking if the results are comparable to those you expect from fresh mushrooms?

We only use them for veggie soups and things. Fresh gives so much more flavor. Never even considered frying them tbh.

No point. They are flaccid and will remain flaccid no matter how much heat you apply.

@janbb Nice use of ‘flaccid’, don’t hear that much!

@janbb Unless you burn them.

^ True

I can’t come up with any food related purpose for canned mushrooms. Maybe for Science or Art?

They’re fine in baked dishes sauces.

I love mushrooms, even the canned ones. Although I usually use fresh mushrooms on pizza, the canned ones have a different flavor and texture. I like both on pizza.

I’m guessing that you would probably have to dry them first, as much as possible on a paper towel, but then you could dredge them in egg, and then flour, just like you would with fried chicken.

Otherwise, you could just heat them through, in a frying pan, with a tiny bit of oil, especially if you were using them for an omelet or something like that.

They are too water-logged to fry properly. They will just steam in their own juices, even if you drain and dry them.