The White Button is the most frequently used of all Mushrooms. Also, called “Champignon”, they’ve been cultivated by the French since the 1700’s. Today, the United States is the largest grower of cultivated White Button Mushrooms.
The “Champignon” retains its shape well when cooked, although they do shrink a little in size.
The “Champignon” has a mild flavor and firm texture and comes in sliced form. The “Champignon” absorbs flavors well in any dish.
When reconstituted, Dried Champignon look, cook and taste just like their fresh form. Delicious in gravy, sauces, cream soups, stews, stir fry recipes, pasta, casseroles – just about anything you like!
To Reconstitute Dried Mushrooms
To reconstitute, blanch in boiling water for 2 – 5 minutes or soak 30 minutes in lukewarm water, wine or consommé. If desired, reserve liquid to add flavor to dishes.
Storage of Dried Mushrooms
Store in a cool, dry place
Our White Button “Champignon” Mushrooms originated from the United States.