Brought back a small package of imported dried "Champignons de Paris" purchased at Milano's Market in Montreal. I have never tasted this mushroom, but can think of a number of uses. My aim is to use it in a preparation where the characteristic flavor will be highlighted rather than dominated by other ingredients. At this point I am leaning towards a risotto. Any other ideas?
Be sure to save and use the water in which you rehydrate them. If it looks gritty, strain through a coffee filter. There's a lot of flavor in that water. If you have no immediate use for it, freeze it as ice cubes and use it in gravies, sauces, soup. The mushrooms could also be used in pan sauces/gravies for various meats, in omelets, quiche, frittata, strata, mushroom soup.