Champignon -- also known as white button -- mushrooms have a mild taste that easily blends with other flavors. According to the United States Department of Agriculture, both raw and cooked white button mushrooms contain a significant measure of minerals and trace elements. Champignons are a favorite addition in salads, casseroles, meats, gravies, sauces and stews. To maintain freshness, wrap mushrooms in a damp paper towel and store them in a brown paper sack until use.
Wipe each mushroom with a damp cloth or moistened paper towel to remove dirt and debris from the top and inside of the cap.
Place the mushrooms on a clean cutting board, and cut a thin slice from the bottom of each stem and discard.
Slice the champignons into approximately 1/4-inch slices with a sharp chef's knife.
Preheat 1 tbsp. each of extra virgin olive oil and butter in a saute pan.
Add mushrooms and cook until just tender; remove from the heat. Season to taste with salt, pepper and garlic if desired.
- Centers for Disease Control and Prevention: Fruit And Vegetable of the Month
- Mycological Society of San Francisco: Basic Mushroom Recipes
- United States Department of Agriculture; Nutrient Data on Mushrooms Updated; Rosalie Marion Bliss; August 18, 2006
- National Sustainable Agriculture Information Service; Mushroom Cultivation and Marketing; Alice Beetz and Michael Kustudia; 2004
- New York Times; Fungus or Feast? Make Room for Mushrooms; Tara Parker-Pope; December 2009