Truffles and Champignon Mushrooms

Champignon mushrooms are rich in vitamins and minerals. The mushroom contains an especially high amount of vitamin B and potassium. Raw mushrooms are naturally cholesterol, fat, and sodium free. These mushrooms also have very low energy levels — five medium-sized common mushrooms added together only have 20 calories.

Champignon mushrooms have a unique texture and flavor that can be matched by few other mushrooms. No specific flavor can be defined; most people describe the mushroom as "plain", but other people say that the champignon mushroom tastes slightly sweet or "meaty".

Combined with the flavor and aroma of fine Istrian truffles, these champignon mushrooms highlight and complement a wide variety of entrées, side dishes, and appetizers.

RECIPE – Scrambled Eggs with Truffles and Champignons

Eggs, truffles with champignons, freshly grated parmesan cheese, spices

Stir eggs, truffles with champignons, spices, and parmesan cheese into a foamy and compact blend. Heat butter in a frying pan. Pour the blend of eggs and truffles with champignons onto the heated butter and stir briefly. Serve hot with freshly squeezed fruit juice and dried prosciutto ham or thinly sliced prime rib beef.

RECIPE – Polenta with Truffles and Champignon Mushrooms

80 grams truffles and champignon mushrooms, black truffle olive oil, 200 g polenta , 80 g butter, salt, three or four parts water to one part polenta (to desired consistency).

Add salt and butter to water, bring it to a boil, then slowly stir in polenta. Use one part polenta to three or four parts water to cook polenta, depending on your preferred consistency. Simmer polenta for 2 or 3 minutes, stirring constantly. When polenta is cooked, add truffles with mushrooms, a few drops of black truffle olive oil, and mix thoroughly.