Mushroom, White Paris from Poland (Fresh)

The White Paris mushroom is the classic button mushroom, with a smooth ivory cap, firm texture, and delicate, mildly earthy flavour. Raw, it is crisp and subtle; once cooked, it develops a richer umami taste and a tender, satisfying texture.

Its gentle flavour makes it one of the most adaptable mushrooms in the kitchen, absorbing butter, garlic, herbs, and sauces beautifully. Whether served raw in salads or cooked into comforting dishes, it brings a soft, savoury depth without overpowering other ingredients.

How to cook them

• Wipe clean with a damp cloth, avoid soaking them, as they absorb water easily.
• Sauté in butter or olive oil over medium-high heat for 5-7 minutes, until golden and tender.
• Add garlic, parsley, thyme, or shallots during the final minute of cooking.
  Roast at 200°C for 15-20 minutes for a deeper, caramelised flavour.
  Simmer in sauces, soups, risottos, or stews, where they release their savoury juices.

Keep the mushrooms in a paper bag or their original breathable packaging in the refrigerator, and use within 3-5 days. Avoid sealed plastic bags, which trap moisture and can make them slimy; wipe them clean just before cooking rather than washing them under water.