Common Mushrooms (Champignon)

The champignon, or common mushroom (Agaricus bisporus), is the cultivated relative of the field and horse mushroom, and is the type most commonly found in the shops and supermarkets. They are sold in three grades: button, cup, and open or flat. There is also a darker strain of the species known as the chestnut mushroom.

1. Button Mushrooms

The button mushroom is small and succulent, with a creamy white cap and pink gills that darken to beige as it grows. They are slightly weaker in flavour than more mature varieties, and may be used whole or sliced in casseroles, salads, pasta bakes, pies, sauces and soups.

2. Cup Mushrooms

The cup mushroom is slightly more mature than the button mushroom, and has a membrane just breaking to expose the gills. They are ideal for stews and casseroles and the larger ones may also be stuffed and baked.

3. Open or Flat Mushrooms

These large, fully mature mushrooms have a penetrating taste and are excellent when grilled or briskly sautéed with garlic, black pepper and chopped parsley. Although they can be used in dark soups or casseroles, you should avoid cooking them with white meats such as chicken and turkey, as they will turn the meat an unattractive grey.

4. Chestnut Mushrooms

Chestnut mushrooms are similar in appearance to button mushrooms, but are darker in colour. They have a strong taste and a meaty texture.

Young chestnut mushrooms are sometimes known as crimini or cremini. They have a delicate texture and are particularly good when used in meat and game dishes. More mature chestnut mushrooms are known as portobello or portobella mushrooms. They are large with a thick, open cap and a distinctive musky smell. Their meaty texture enables them to be cooked in a variety of ways, and they are especially suited to grilling, baking and sautéing.