Champignon Button Mushrooms

White Button Champignon Mushrooms: You will never run out of mushrooms for your favorite dish if you keep these dried white button mushrooms on hand. After reconstituting use in any dish as you would fresh white mushrooms. They are wonderful in cream sauces, pasta sauces, white wine sauces and anywhere else mushrooms are called for in a recipe. Champignons add texture and deep, earthy flavor to gravies, sauces, cream soups, stews, stir-fry recipes, pasta sauces and casseroles.

In the US white button mushrooms represent 90 percent of the total mushrooms consumed. We suggest you keep on eating them. Recent studies done by Agricultural Research Service (ARS) scientists have concluded a study showing that white button mushrooms enhanced the activity of critical cells in the body's immune system. Results of the study suggest that white button mushrooms may promote immune function by increasing production of antiviral and other proteins that are released by cells while seeking to protect and repair tissue. So we suggest you keep a supply of our dried button mushrooms (champignons) on hand to use whenever a dish calls for the addition of the button mushrooms.

Uses for White Button Mushrooms

Probably the most popular of all mushrooms, white button mushrooms, sometimes known by their French name of champignons are always available fresh. However, there are those times when you've either forgotten to purchase them or have found the fresh ones you purchased last week are no longer useable. This is where the dried ones fit the bill for any recipe calling for white mushrooms. Keeping a supply on hand is always a good idea. You'll also find that dried button mushrooms have a much more intense flavor than the fresh ones. Reconstitute them in hot water, stock or wine and then add them to your favorite soup, sauce, stir-fries, stuffing, or pasta dishes and don't forget the risotto. You can also serve them as a side dish after sauteeing them in garlic, shallots, parsley and thyme. Store the dried mushrooms in a cool, dark place, in an airtight container or better yet refrigerate or freeze.