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Germany · Baden- Württemberg · Tübingen| Common Animals Fish Mushrooms Flora |
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Agaricus bisporus var. alba |
July: Harvest season continues, champignons are easy to find.
Edible, requires proper heat treatment. Widely used in cooking around the world. Traditional mushroom for soups, salads, appetizers, and sides.
Smooth white cap, gills pink in young and brown in mature mushrooms. Stem cylindrical, white, with a characteristic ring.
Cultivated in greenhouses and mushroom farms, rarely found in the wild Harvest young mushrooms with closed caps and white color
Do not collect wild mushrooms unless certain — possible confusion with poisonous lookalikes. Fresh mushrooms are fragile — handle carefully.
Clean off soil, rinse if needed or wipe gently. Cut off base of stem if dirty. Boil thoroughly before consumption.
Caps: Frying, stewing, boiling, pickling, baking
Stems: Edible, used along with caps
Stems: Edible, used along with caps
Fried Mushrooms with Onion (Frying)
Great as a side dish or filling
Great as a side dish or filling
1. Slice mushrooms and onion.
2. Fry in vegetable or butter until golden.
3. Season with salt and pepper to taste.
2. Fry in vegetable or butter until golden.
3. Season with salt and pepper to taste.
Creamy Mushroom Soup (Boiling)
Perfect for cream soups and light broths
Perfect for cream soups and light broths
1. Slice mushrooms, sauté with onion.
2. Add broth and cream, simmer for 15–20 minutes.
3. Blend and season.
2. Add broth and cream, simmer for 15–20 minutes.
3. Blend and season.
Stuffed Mushrooms (Baking)
Use large caps filled with cheese, herbs, meat, etc.
Use large caps filled with cheese, herbs, meat, etc.
1. Remove stems and stuff caps.
2. Bake at 180°C (356°F) for 15–20 minutes.
3. Serve hot with sauce or side dish.
2. Bake at 180°C (356°F) for 15–20 minutes.
3. Serve hot with sauce or side dish.