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Delicious, full of vitamins and low in calories – mushrooms are genuine all-rounders. They can be combined with many ingredients and supply valuable components, which is why they are sometimes also designated as “meat of the forest”.
The all-rounder
Valued as a delicacy for centuries, the champignon or button mushroom is a true multitalent among the mushrooms. It can be steamed, boiled, grilled, fried, deep-fried, stuffed or also eaten raw. The button mushroom also goes excellently with other ingredients and has advanced to become Europe’s most popular cooking mushroom.
Preparation
Formerly a food of the upper class, fresh cultivated button mushrooms are now available inexpensively the whole year round. Very versatile in use, button mushrooms are outstandingly suited for the modern cuisine and another convincing argument is their low calorie content of approx. 21 kcal per 100 g. Furthermore, they are rich in protein as well as important vitamins and minerals. The term champignon comes from French and simply means mushroom. Since most champignons available nowadays are cultivated under controlled conditions, it is not necessary to clean them a long time. Usually it is enough to wipe them off with a dry cloth and cut off a small piece of the stem.
Exquisite main dish
A real feast for the palate on special occasions is minced meat pâté with mushrooms and ham – which can also be wonderfully prepared for guests. The ingredients are combined to create a substantial main dish that tastes exceptionally good in the cold season. The sherry lends a special touch and the gelatine gives the pâté a delicate taste and the sensation of melting in the mouth. Served with light lamb’s lettuce, the minced meat pâté with mushrooms is an exquisite main course.
We hope you enjoy this fine main dish very much.
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