SHEEP FEET 190G

Sheep's Foot is a creamy white mushroom that takes its name from its tubes which resemble sheep's wool. The flesh of the sheep's foot, firm and brittle, has a fruity flavor. The mushroom also has a pleasant fruity smell. Our preserved sheep trotter is cooked naturally like most of our mushrooms because it is a product which without human action is an organic product by nature. It appears in the month of November in the Landes forests, when humidity allows it to develop. A mushroom with firm, fragrant flesh, it tolerates prolonged cooking which allows it to develop all its aromas when properly grilled. It bears numerous more or less picturesque, local, ambiguous or patois vernacular names, in reference to the prickles carried by its hymenium: "chat's tongue", "cow's beard", "goat's beard", “érinace”, “chevrette”, “chevrotine”, “floinet”, “mutton”, “sea urchin”, “tongue of beef”, “prignoche”, broquichou in Béarn, barbissou in Dordogne. It is called Stoppelpilz (literally “thatch mushroom”) in Lorraine French and Alsatian. Like most edible mushrooms, sheep's trotters are low in calories. It is one of the rare vegetables containing proteins necessary for maintaining muscle mass. The selenium it contains gives it antioxidant properties and its richness in fiber stimulates intestinal transit. Sheep's foot is also rich in vitamin D necessary for bone development and vitamin E, to fight against premature aging of cells. Preparation advice: Pied de Mouton is an ideal accompaniment to all white meats, chicken breast, veal escalope, pork chop. Brown your meat in a mixture of olive oil and butter. Drain your mushrooms and halfway through cooking (when you turn your meat), add them to the pan. Season and at the end of cooking (pan off the heat), add a knob of thick crème fraîche. Serve with fresh pasta or rice.