Not too long ago, I hated mushrooms. I couldn’t stand them, nor the thought of them passing over my lips and into my mouth. The very idea of me putting a fungus into my digestive tract would send shivers of revulsion throughout my body. You might as well have called me “Pledge Adam,” and force feed me raw, whole onions, and shoved a beer bong down my gullet.

My tastes as a foodie back then were very limited, very close-minded. Not until I was twenty-five years old did I ever allow a mushroom to touch me in a culinary manner. In 2000, my wife and I took a second honeymoon to Europe, finding ourselves in a Christmas Market in Cologne, Germany. Along with plenty of artistic wares, candies, and a couple of drums of Gluwein, there was another thing for sale that would change me in a deep way.

Walking around the Christmas Market, or Weihnachtsmarkt, we could smell something wonderful being cooked. It was indescribable. It had a spicy, tangy aroma, with a hint of something nutty. Turning a corner in front of the Dom Hotel, we saw it.

Champignons. Mushrooms, that is.

I was shocked to find that something I once thought of as the bane of human digestion could smell like heaven. We approached the booth and observed the workers making a new batch of champignons. Large boxes full of white button mushrooms were being dumped into a giant cauldron along with milk, cream, sliced onions, and paprika. To top it all off, one lady poured in an entire fifth of cognac.

The champignons were served in a small styrofoam bowl over a small slice of toasted baguette. And they were delicious.

My lord, they were good.

And they were good for me. You may not think of mushrooms as a health food, but it is the truth. Those little sponges of life hold a lot of nutrition, and you would do well to partake of some every now and again. Mushrooms contain many essential vitamins and minerals, and they also contain dietary fiber. Good for your digestive tract.

- Mushrooms are about 85 percent water. The rest are protein, carbs, and minerals.

- Mushrooms are high in dietary fiber, but that fiber is low in fat.

- Mushrooms are rich in potassium, phosphorus, magnesium, iron and calcium.

- The proteins found in mushrooms are of better quality than found in vegetables, therefore they are more wholly nutritious than those other vegetables.

- Mushrooms are also rich in vitamins necessary for nutrition: Thiamin (B1), Pyridoxine (B6), Pantotecnic Acid, Nicotinic Acid, Folic Acid, Ascorbic Acid (vitamin C), ergosterine (Provit, D2) and Biotin (Vitamin H).

- Mushrooms contain an elevated amount of Folic Acid -- folic acid is rare in most vegetables. (Pay attention all you pregnant ladies)

And now here is my recipe for Champignons that you can make right at home.

* 1 medium white onion, sliced into thin strips

* 1.5-2 lbs. sliced white mushrooms

* 2 TBSP. butter

* 2 TBSP Olive oil

* 1/2 to 1 cup Half and Half

* 1/4 Teaspoon paprika

* Cognac or Brandy

Get out your widest nonstick skillet and set it over medium heat. Add the olive oil and butter and heat it up. Throw in the onions and immediately turn the heat down to medium low. Cook the onions until they just start to caramelize. Add the mushrooms, and cook until they are soft.

When the shrooms are soft, uncover and turn the heat back up to a simmer. Add the half and half and paprika and continue simmer. When the mixture begins to take on a thin gravy-like texture, throw in a splash or two of the cognac. Stir often.

Serve in a bowl over a sliced of toast or toasted baguette.

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