Where to buy 
Champignons are the most widespread, cultured mushrooms in western countries, rich in vitamins and minerals, low in calories and contain no cholesterol.
In dried form, the mushrooms have a very long shelf life when left in their sealed wrapping. For effortless and enhanced meals, soups and sauces, a bag of dried champignons, should always be kept in the kitchen ready for use.
After soaking in hot boiled water for 10-20 minutes, cook the mushrooms in soups, sauces, stews etc.
The strained soak water, with its mushroom taste, should also be used in cooking.
