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.