Wild or cultivated mushrooms, porcini mushrooms, chanterelles, morels, button mushrooms… they are a pure pleasure to eat and offer a wide variety of recipes to try from.
The Paris mushroom also known as button mushroom, which can be found all year round, has a lovely history closely linked to the French capital, Paris. Today produced mainly in the Loire Valley (or in Eastern Europe, pay attention to the origins!) They take their name from the fact that they were originally cultivated in Parisian basements, ancient quarries and even the catacombs. It was the construction of the Paris metro lines that dislodged them.
Perfect to eat either raw in salad or cooked as a starter, in a soup, as an accompaniment or as part of a main course, there is plenty to do with this very tasty and low-calorie vegetable.
In French cuisine it is very often used to garnish our meals. So it’s up to you to play with mushrooms stuffed with Boursin as an aperitif, creamy velouté, rustic tart, pan-fried with garlic and parsley, garnished omelet, chicken with mushrooms…
