Champignons – recipe ingredient

Champignons - (lat. Agaricus), agaric of the mushroom family with a massive hat, which over time becomes more flat. Champignons come in different sizes - from 3-5 to 20-25 cm. Small champignons are well suited for pickling, and large champignons with large hats - for stuffing. An even, dense leg with a clearly visible ring is also used in cooking. If the champignons are large, then the legs are best used for cooking broths. Champignons have a very bright mushroom taste and aroma, they are used in the first, second courses, in appetizers, salads and in baking.

Recipes that use champignons