They’re like white button mushrooms, only firmer and with a stronger, earthier flavour. Also known as the cremini or brown mushroom. PREP Turn over to the side to cut the stems from the caps. Use the caps in your cooking and discard the tough stems. COOK Their earthy flavour makes them best for mushroom soup or to add accents to creamy soups. Boil them with aromatics like onion and garlic, add water or stock, then blend the mixture to make a puree for soups.