Discover the culinary magic of brown button mushrooms

They are added to pizza, mixed into pasta, used in baking pastries, or for making aromatic sauces — there are many uses for button mushrooms. These are cultivated mushrooms, so eating them is safer than wild mushrooms from the forest. Interestingly, they can be served at the beginning of introducing solid foods to a child's diet, though, of course, in a mild form, without spices. Adults can safely experiment with stuffed, sautéed, baked, grilled, or raw mushrooms.

Although white button mushrooms are the most popular, brown ones also deserve attention. They have darker skin and a more intense flavour, but their nutritional properties are essentially the same as those of white mushrooms.

Brown button mushrooms are low in calories and high in fibre. The potassium in mushrooms helps regulate blood pressure. B vitamins (such as niacin, riboflavin, and folate) present in mushrooms play an essential role in the proper functioning of the nervous system. These unassuming mushrooms also contain vitamin D, selenium, and copper.

They are excellent for frying, stewing, grilling, and as an addition to salads, soups, or stuffings. Their intense flavour makes them a great complement to meat, fish, and vegetarian and vegan dishes.

When buying brown button mushrooms, choose those with firm skin, free of discolouration and wet spots. Store them in the refrigerator, preferably in a paper bag, which ensures proper ventilation.

A quick sauce made from brown button mushrooms pairs perfectly with cooked pasta, though it's hard to resist eating it straight from the pan. The deep, umami flavour is delightful.

Ingredients:

• 500 g of brown button mushrooms,
• 1 onion,
• 2 cloves of garlic,
• 2 tablespoons of butter,
• 2 tablespoons of all-purpose flour,
• 500 ml of vegetable or chicken broth,
• 200 ml of 30% cream,
• salt and pepper to taste,
• parsley for garnish.

Preparation:

1. Thoroughly wash and slice the mushrooms. Dice the onion, and press the garlic.
2. Sauté the onion and garlic in the heated butter until translucent. Add the mushrooms and sauté for 5-7 minutes until they soften and release water.
3. Mix the flour with a small amount of hot broth in a separate bowl to prevent lumps.
4. Add the mixture to the mushrooms in the pan.
5. Pour in the remaining broth and the cream. Bring to a boil, then reduce the heat and simmer for about 10 minutes until the sauce thickens—season with salt and pepper to taste.

Serve the finished sauce with pasta or meat as a side dish alongside potatoes, and garnish with chopped parsley. Enjoy!