Fresh Champignon Mushrooms from Lazio

Champignon mushrooms, also known as field mushrooms,

they are basidiomycete fungi edibles and among the most widespread and consumed in the world.

Appreciated for their delicate flavor and versatility in the kitchen, they lend themselves to numerous preparations, both raw and cooked.

Characteristics of Champignon Mushrooms:

• Hat: smooth and convex, white or ivory in colour, with pink gills that turn brown with maturation.
• Stem: white, solid and cylindrical, has a membranous ring at the height of the cap.
• Smell: pleasant and fungal.
• Flavor: delicate and slightly earthy.

Champignon mushroom growth cycle:

1. Spores: reproduction occurs via microscopic spores that are released from the cap of the mature mushroom.
2. Germination: the spores, in favorable environmental conditions (humidity and temperature), germinate and produce hyphae.
3. Mycelium: the hyphae branch and intertwine, forming a structure called mycelium.
4. Primordia: small clusters of cells develop from the mycelium which will give rise to fungi.
5. Development: the mushrooms grow rapidly, developing the cap and stem.
6. Aging: the cap opens and the gills become visible.
7. Senescence: the fungus becomes spongy and releases new spores.

Where do champignon mushrooms grow:

• Spontaneously: in meadows, pastures, on the edges of crops and in not too dense undergrowth (only in certain seasons.
• Cultivation: in controlled environments, as in this case in tuff caves with substrates composed of organic material (straw, manure, compost), all year round

How to store mushrooms:

• Button mushrooms are very delicate and perishable.
• Store them in the refrigerator in a paper bag for a maximum of 2-3 days.
• Consume them after cooking.

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