These are firm and meaty with a woody flavour when cooked. PREP Turn them over and gently pull at the stems to remove them. Discard the stems and slice the caps thinly for pasta or thickly for stews. COOK Use them to top cream-based pasta dishes like spaghetti carbonara, or in stews like coq au vin (chicken and red wine stew).
Very meaty mushrooms with an intense steak-like flavour when cooked. Also known as field mushrooms or giant cremini.
Turn over, hold the cap firmly in one hand and gently twist the stem to remove it. Use the stems to flavour soups.
Roast the caps at 180 deg C for 15min, or grill them whole at high heat for 3-5min, on each side.