Laura Smith
Paris mushrooms, also known as Champignons de Paris, are a variety of button mushrooms that were first grown in the 17th century in the French capital. They are now mainly produced in Touraine and the Saumur area, as well as in China, which supplies 70% of the Paris mushrooms sold in France. The mushrooms are cultivated underground in abandoned quarries, where the limestone earth lends flavour to the fungi. Paris mushrooms are prized by chefs for their superior taste and are a good source of protein, fibre, vitamins, and minerals.
| Characteristics | Values |
|---|---|
| Scientific Name | Agaricus bisporus |
| Common Names | Paris Mushrooms, Champignons de Paris, Button Mushrooms, White Button Mushrooms, Common Mushrooms |
| Origin | Paris, France |
| Places of Cultivation | China, Pays de la Loire, Touraine, Saumur area, abandoned quarries outside Paris |
| Cultivators | Angel Moioli, Yannick Alléno, Jean-Baptiste de La Quintinie, Chambry |
| Culinary Uses | Salads, rabbit fricassee, veal in cream, mushroom salad with lemon, parsley, and Parmesan |
| Nutritional Benefits | Rich in antioxidants, vitamin B, provitamin D, protein, fiber, vitamin D, selenium, phosphorus, low in fats and calories, cholesterol-free, no added sugars |
| Flavour | Concentrated sublime flavours, smooth sensation on the palate, helps moderate stronger flavours of other ingredients |
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What You'll Learn
- Paris mushrooms are a variety of button mushrooms, also known as Champignons de Paris
- They are grown in the abandoned quarries outside Paris, in places like Touraine and Saumur
- Paris mushrooms are native to Europe and North America and are among the most consumed mushrooms in France
- They are rich in antioxidants, vitamins B and D, and provitamin D
- The unique flavour of the mushrooms is attributed to various acids and amino acids
Paris mushrooms are a variety of button mushrooms, also known as Champignons de Paris
Paris mushrooms, or Champignons de Paris, are a variety of button mushrooms. They are smooth, with white caps, and are particularly rich in antioxidants, vitamin B, and provitamin D. To preserve these vitamins, it is recommended to eat them raw or pan-fried rather than boiled. They can be enjoyed fresh in a green salad or cooked in a dish with sauce, such as rabbit fricassee or veal in cream.
The origin of Paris mushrooms can be traced back to the 17th century or 1810, when they were first grown under the supervision of the Parisian gardener, Chambry, or Jean-Baptiste de La Quintinie, the legendary gardener to Louis XIV. By the 19th century, mushroom farms had sprung up in the cellars of the capital and in abandoned quarries south of the city, with over 300 mushroom farms in Paris by 1880. The quarries provided ideal growing conditions for the mushrooms, with constant temperatures of 15-16°C and limestone earth that lent flavour to the mushrooms.
However, the construction of the Paris Métro network in the early 1900s led to the relocation of the mushroom farms to the Pays de la Loire region and other areas like Touraine and Saumur. Despite the displacement, the mushrooms retained their name, Champignons de Paris. Today, Paris mushrooms are mostly produced outside of the city, with less than half a percent of the supply in France coming from the remaining underground farms in the region.
Paris mushrooms are still sought after by chefs and can be found in restaurants emphasising locally grown produce and specialty shops, where they are valued for their superior flavour. The traditional way of cultivating Paris mushrooms, using manure and compost, is upheld by a few remaining farmers in the quarries outside Paris, who continue the legacy of this unique variety of button mushrooms.
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They are grown in the abandoned quarries outside Paris, in places like Touraine and Saumur
Paris mushrooms, or "champignons de Paris", are now grown outside the city in abandoned quarries in places like Touraine and Saumur. This relocation occurred when the Paris Métro was built at the turn of the 20th century, forcing the champignonnières to move out of the Paris catacombs.
The quarries provide a constant temperature of 15-16°C, and the mushrooms grow in humid rock passageways, lit by a dim glow of hanging lamps. The limestone earth lends flavour to the mushrooms, and the underground location provides year-round growing conditions.
Mushroom farmer Angel Moioli, whose family has been in the business for three generations, cultivates his crop in metal crates that resemble "queen-sized bunk beds". He uses the traditional method, employing manure and compost without any chemicals. He grows both white and brown varieties of Champignon de Paris, as well as oyster and shiitake mushrooms.
Paris mushrooms are now among the most consumed mushrooms in France, often marketed as having a superior flavour due to their unusual growing environment. They are also rich in antioxidants, vitamin B, and provitamin D.
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Paris mushrooms are native to Europe and North America and are among the most consumed mushrooms in France
Paris mushrooms, scientifically known as Agaricus bisporus, are native to Europe and North America. They are among the most consumed mushrooms in France and are also known as button mushrooms, champignon de Paris, or cultivated mushrooms.
The origin of this smooth, white-capped mushroom is not known exactly, but it is believed to have first been grown in the 17th century or in 1810 under the supervision of the Parisian gardener Chambry or legendary gardener to Louis XIV, Jean-Baptiste de La Quintinie. By the 19th century, mushrooms were being grown in the capital's cellars and abandoned quarries, with over 300 mushroom farms in Paris by 1880. The building of the Métro network at the turn of the 20th century forced the farms to relocate to the Pays de la Loire region, and today, most Paris mushrooms are produced in Touraine and the Saumur area.
Paris mushrooms have a rich history and are an essential ingredient for chefs and conscientious consumers due to their controllable cultivation, nutritional benefits, and sustainable characteristics. They are a good source of protein, fiber, vitamins, and minerals while being low in fats, calories, cholesterol, and added sugars. The unique flavour of Paris mushrooms is attributed to various acids and amino acids, creating a smooth sensation on the palate and enhancing the taste of dishes.
The traditional method of growing Paris mushrooms involves using manure and compost in underground limestone quarries, which lends flavour to the mushrooms. While industrial farms focus on rapid and uniform growth, traditional farmers like Angel Moïoli continue to cultivate mushrooms in quarries, preserving the terroir of the Paris mushroom.
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They are rich in antioxidants, vitamins B and D, and provitamin D
Paris mushrooms, also known as button mushrooms or Champignons de Paris, are a variety of smooth, white-capped mushrooms first grown in the 17th century or 1810. They are rich in antioxidants, vitamins B and D, and provitamin D. These nutrients can be preserved by eating the mushrooms raw or pan-fried rather than boiled.
Vitamin B helps the body convert food into fuel, which is used to produce energy. It also plays a key role in maintaining healthy skin, eyes, hair, liver, and mouth, as well as supporting the nervous system and brain health. Vitamin B is also crucial for pregnant women, as it helps reduce the risk of birth defects and supports the development of the baby's nervous system.
Vitamin D, often referred to as the "sunshine vitamin", is essential for maintaining healthy bones and teeth, as it promotes calcium absorption. It also contributes to muscle health and strength, reducing the risk of falls and improving overall stability. Additionally, vitamin D plays a role in immune function, helping to regulate the body's immune response and protect against certain diseases.
Antioxidants found in Paris mushrooms scavenge free radicals, which can damage cells and lead to various health issues. By neutralizing these free radicals, antioxidants help reduce the risk of chronic diseases, including heart disease and certain types of cancer. They also contribute to anti-aging effects, promoting healthier skin and delaying the onset of age-related degenerative processes.
Provitamin D, also known as ergosterol, is a precursor to vitamin D. It can be converted into vitamin D through exposure to sunlight or UV radiation. By including provitamin D-rich foods like Paris mushrooms in our diet and ensuring adequate sunlight exposure, we can enhance our body's vitamin D levels and reap the associated health benefits.
Paris mushrooms can be enjoyed in a variety of dishes, adding a fresh and crunchy texture to green salads or a melting and tasty element to sauces, such as rabbit fricassee or veal in cream. They are also commonly used in mushroom salads, featuring shaved mushrooms, Parmesan, parsley, lemon, olive oil, and sea salt.
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The unique flavour of the mushrooms is attributed to various acids and amino acids
The unique flavour of the Paris mushroom (or "Champignon de Paris" in French) is attributed to the various acids and amino acids present in the mushroom's growing environment.
Paris mushrooms are grown in the quarries that thread beneath the city of Paris, where the stone is Lutetian limestone, named after the Roman name for Paris: Lutetia. The limestone earth lends flavour to the mushrooms, and the quarries provide ideal year-round growing conditions.
Mushrooms are like sponges, absorbing the smells of their surroundings, which gives them their distinct taste. The growing environment for Paris mushrooms is carefully controlled to produce their unique flavour. In the underground quarries, temperatures are kept constant at 15-16°C, and the humid rock passageways are lit only by a dim glow of lamps. This darkness is essential, as too much light can cause chlorophyll to develop, turning the mushrooms green.
The first step in the cultivation process involves mixing mushroom spores with horse manure and straw until the fungi's filaments begin to grow. This mixture provides the mushrooms with nutrients, including various acids and amino acids, that contribute to their flavour.
Paris mushrooms are now mostly produced in Touraine and the Saumur area, with only a small percentage still grown in the French capital. Despite this, they remain among the most consumed mushrooms in France, prized for their superior flavour and health benefits.
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Frequently asked questions
Paris mushrooms, also known as button mushrooms, are a variety of smooth, white-capped mushrooms. They are among the most consumed mushrooms in France and are used in many dishes, cooked or raw.
Paris mushrooms were originally grown in the underground caverns and abandoned quarries of Paris. Today, they are mainly produced in Touraine and the Saumur area, as well as in China, which supplies 70% of the Paris mushrooms sold in France.
Paris mushrooms are a good source of protein, fiber, and vitamins B and D. They are also low in fats, calories, and cholesterol, making them a popular ingredient for health-conscious consumers. Additionally, Paris mushrooms are known for their high umami content, adding a savoury depth of flavour to dishes.
