Champignons a Blanc (shom-peen-yon ah blon) are used in sauces, fricassees or in recipes where the cooked mushrooms should
remain white. For these, buy the small white mushrooms rather than the large, darker flat ones. When making the dish, add the mushrooms together with the cooking liquid to the ingredients.
3 fl. oz. water
½ teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
4 oz. mushrooms, washed, dried and cut as the recipe specifies
In a medium-sized saucepan, bring the water, salt, lemon juice and butter to the boil over moderate heat.
Add the mushrooms to the liquid in the pan and stir once or twice to com-pletely cover the mushrooms with the liquid.
Cover the pan and simmer, stirring occasionally, for 5 minutes.
Remove the pan from the heat and set it aside until you are ready to use the mushrooms.