Top Baked Potatoes With This Canned Vegetable For An Instant Umami Boost

Baked potatoes are often topped with sour cream, bacon bits, chives, and cheddar. For many, this is the end all, be all of tater topping. But it doesn't have to be this way. After all, there's a whole world of toppings available to baked spud enjoyers. You could go British and add some tuna salad, or use some Boursin cheese as a quick and easy flavor upgrade. If you want an umami twist to this classic comfort dish, there's one topping you ought to consider: canned mushrooms.

Canned mushrooms come in many varieties, from button to shiitake, and they vary in flavor. Most are packed in a light brine or oil. While canned mushrooms don't have the same texture or flavor potency as their fresh counterpart, they still pack a heck of an umami punch when used to top baked potatoes. You just have to know how to prepare them.

One simple way to get the canned fungi spud-ready is to saute them. Start by draining the mushrooms, then pat them dry with a paper towel (this step isn't strictly necessary, but it helps crisp up your mushrooms when sauteing). Heat your pan and add a bit of butter or olive oil, then add your mushrooms and let them crisp up to a lovely brown on either side. Add a bit of salt, pepper, and Worcestershire sauce for more umami flavor, then add to your potato and serve as is — or with other toppings of choice.

A simple topping of sauteed canned mushrooms absolutely perks up any old plain baked potato, but you don't have to stop there. There's an infinitum of ways in which you can prepare mushrooms for topping potatoes. If you want something a bit more rich, make a creamy bacon-and-mushroom sauce to pour over your spuds. Start by cooking chopped bacon in a pan, then use the leftover fat to saute drained, canned mushrooms. Use a bit of wine or broth to deglaze your pan, then add cream, parmesan cheese, and add back the cooked bacon. Use this to top your potatoes for a rich, incredibly delicious dinner.

You can also go a more Asian-inspired route by sauteing your mushrooms with a bit of miso. Pair with some garlic or sesame oil to finish for a super-savory pop of flavor that works beautifully on a baked potato. For this, you can use canned shiitake mushrooms, though be warned that canned shiitakes have a milder flavor than their fresh counterparts. To help enhance your mushroom's flavor, you can add a few sprinkles of mushroom powder, a scoop of mushroom bouillon, or some umami seasoning blend. Just be aware that these still won't be an exact copy of fresh mushrooms, even if they are absolutely delicious.