Such mushrooms will never be out of place, since they go with all possible products. The most delicious combinations are: hard cheese, sour cream, cream, dairy products, meat, eggs, fish, vegetables, grains, and pasta. As for spicy seasonings, cottage cheese, and tomato sauces, many home cooks have their doubts — it seems incompatible — but recipes with champignons are very varied, and the combinations can be experimental.
Features of cooking champignons:
1) They're equally good fresh and pickled.
2) They're better absorbed if finely chopped, for example, for a cream soup or a sauce. Although cutting them into oblong slices is quite often practiced too: for salads and pizza.
3) They don't "like" excess vinegar.
4) Don't soak the product; it's quite watery, so after cleaning just rinse it lightly with water.
5) The flesh is done when all the liquid in the pan has evaporated.
6) When buying, pay attention to the cap; the film underneath should be intact and light-colored.
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