



champignons
/ʃæmˈpɪnjənz/ /ʃæmˈpɪnˌjɔ̃z/Related Words

omelet/ˈɑːmlət/ /ˈɑːmələt/ /ˈɔmlət/ /ˈɔmələt/
A dish made with beaten eggs cooked in a frying pan without stirring, flipped over to cook on both sides, and sometimes filled or topped with cheese, chives or other foodstuffs.

added[ˈad.əd] [ˈæɾ.əd]
To join or unite (e.g. one thing to another, or as several particulars) so as to increase the number, augment the quantity or enlarge the magnitude, or so as to form into one aggregate.

of/ɔv/ /ɒv/ /ə/ /ʌv/
Expressing distance or motion.

morning/ˈmɔːnɪŋ/ /ˈmɔɹnɪŋ/
The part of the day from dawn to noon.

to/tʉː/ /tuː/ /tu/
Toward a closed, touching or engaging position.

flavor/ˈfleɪvə/ /ˈfleɪvɚ/
The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.

species/ˈspiːsiːz/
Type or kind. (Compare race.)

mushroom/ˈmʌʃˌɹuːm/
Any of the fleshy fruiting bodies of fungi typically produced above ground on soil or on their food sources (such as decaying wood).

delicious/dɪˈlɪʃəs/ /diˈlɪʃəs/
Pleasing to taste; tasty.

commonly/ˈkɒmənli/ /ˈkɑmənli/
As a rule; frequently; usually

cooking/ˈkʊ.kɪŋ/
To prepare (food) for eating by heating it, often by combining it with other ingredients.

earthy/ˈɜː.θi/ /ˈɝθi/
Resembling dirt or soil (i.e. earth).

