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Canned mushrooms on pizza?!?

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In my Southern California city we have two pizza places where I like to eat. One claims to serve New York style pizza and the other Chicago style. Both are excellent except for one detail that I don't care for: they both use canned mushrooms on the pizza. What's up with this? Is this an East Coast thing? Can anyone explain it to me?

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  1. Honestly, I sometimes prefer canned mushrooms on my pies. The higher liquid content in canned mushrooms hold up better during baking.

    Now, if you're talking exotic or gourment type mushrooms like morels, enoki or maitake (as opposed to the basic button ones), then, yeah, it's got to be fresh.

    2 Replies
    1. re: ipsedixit

      That's right --- without implying that canned mushrooms are all that great, I think they are preferable to the alternative practice of putting raw mushrooms on a pizza. Usually you end up with dry, half-cooked mushrooms.

      You don't find too many places that first sautee the mushrooms before adding them to the pizza.

      1. re: ipsedixit

        I'm in the canned camp too. My husband and I were just talking about that not long ago. For us and we both spent many of our pizza eating days in northern NY state, canned mushrooms are what it right.

      2. i'd never seen it before either until i moved to another area of kali. wierd is all i can say...

        1. I asked the guy at Tony's NY Pizza here in Fairfax, VA about that very thing, and he said of the canned mushrooms "this is an NY-style pizza joint, that's how it's properly done."

          Better than the raw mushroom alternative IMHO.

          1. I eat my apizza in New Haven, Ct., where the pies are the best in the country in my opinion, and canned mushrooms are used.