PETITS PARIS IN VINEGAR

Everyone knows the Paris mushroom! In salad, sautéed in a pan, or stuffed and baked, it's classic. But cooked with vinegar and oil, anti-pasti or pickle style, it's less banal. Our button mushrooms are received fresh, calibrated then cooked in vinegar and finally covered with oil in their jars by our team of 4 cooks in our workshop in Castets in Landes. Around Bordeaux in ancient times there were numerous quarries where button mushrooms were cultivated. When the harvest turned out to be too large, we made preserves in jars, which we covered with vinegar. After a certain time, we removed this vinegar and drizzled with oil. The mushrooms kept in this way for many months, and we enjoyed them in the evening, with a slice of Bayonne ham, a grandmother's terrine, or simply while drinking anisette on summer evenings. This mushroom, the most cultivated in the world, is a source of proteins, carbohydrates, lipids, chitin, fiber and trace elements (sodium, potassium, phosphorus), antioxidants and unsaturated fatty acids. The button mushroom is cultivated industrially in mushroom farms, in old quarries, in cellars; the temperature must be constant and ventilation of the premises essential. The growing substrate is made up of straw, horse manure, gypsum (calcium sulfate) which is composted. Once the compost has cooled, sown and then invaded by the mycelium of the mushroom, a layer of calcareous soil (casing soil) is added to cause pre-fruiting. Fruiting is induced by lowering the temperature and ventilation (reduction in CO2 levels). Preparation tip: Open the can and take a bite, it couldn’t be simpler! Small mushrooms to eat as is, or in a salad, with a charcuterie platter... These little mushrooms will be the ideal accompaniment to your charcuterie platters, your anchoïades and other tapenades, and will also bring a little freshness to your salads. A sure bet to brighten up your summer dishes! Don’t hesitate to accompany a good pheasant pâté that we offer for sale online, a real treat!