9 | Champignon
"Cut in small pieces and seasoned it makes an excellent addition to stews, hashes, or fried meats; but it should be added only a few minutes before serving, as the aroma is dissipated by over-cooking. It is the mushroom used in the French à la mode beef-shops in London."—Badham. They may be cooked in any of the methods employed for the ordinary mushroom already noted.