I buy Champignons de Paris and they arrive (having been advertised as such) “pied entier”.
Of course, my first step is to cut off the foot, façon Kenny Loggins.
What’s the point of leaving the “foot” on?
It makes for a legendary flavour. 
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It’s part of the mushroom that you paid for. 
And it tastes the same as the cap, pretty much, so unless you are using mushrooms purely decoratively why not bung it all in?
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Was that deliberate AM?
One might say that a foot is a leg end, so yes. 
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There’d be something afoot if it weren’t
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Glad I actually noticed a humorous reference for once 
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He’s just toeing the line, and being a fun guy…
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It’s why mushrooms are always great at parties.
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Very compact. They don’t take up…
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Interesting question to which I don’t know the answer; whereas if picking wild fungi, one is supposed to leave the ‘foot’ in the ground, having cut the stalk with your special Opinel
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I guess it allows you to make a fresh cut, whereas if it is previsously trimmed, the trimmed part will dry out requiring another fresh cut.
But in the wild you should definitly cut the foot and not pick the whole ‘shroom.
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In the wild if you rip out a mushroom you damage the mycelium and future mushrooms. The commercial ones don’t have mycelium in the same way as use sacks of growing medium impregnated with spores. It’s then cheaper to harvest and has better shelf life to leave them whole, plus the whole mushrooms are often sold at a premium. But cheap imported mushrooms have to be soilless I believe.
Ask a nerd a question….
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Interesting documentary on mushrooms on bbc4 the other night. Fungi are really quite interesting…