# Subbing fresh mushrooms for canned ones

**URL:** <https://boards.straightdope.com/t/subbing-fresh-mushrooms-for-canned-ones/1010922>\
**Category:** Cafe Society\
**Tags:** food-cooking\
**Created:** [November 28, 2024, 11:22pm UTC](https://boards.straightdope.com/t/subbing-fresh-mushrooms-for-canned-ones/1010922 "2024-11-28T23:22:04Z")\
**Posts on this page:** 1\
**Showing post:** 13

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**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\
**Post date:** [November 30, 2024, 2:44pm UTC](https://boards.straightdope.com/t/subbing-fresh-mushrooms-for-canned-ones/1010922/13 "2024-11-30T14:44:08Z")

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> [@jnglmassiv](#):
>
> I get what you’re saying but I think savory is a degree of squeaky, how dry is dry. We could add more levels, say,
> 
> 1. Scorch
> 2. aSh

What I was getting at is that once they’re dry, cooking them longer browns them–it’s different from the drying process.

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