The most commonly available mushroom, these have a mild flavour that intensifies when cooked, but they are also delicious raw in salads. Saute whole then marinate in olive oil, use for cream of mushroom soup or in casseroles, sauces and pies. To prepare: If mushrooms really need washing, do it quickly under running water, not by immersing them, just before using and dry them well. Peel only if skins are tough. To store: Enclose mushrooms loosely in a paper bag and store in the fridge crisper for up to 3 days.
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