Rosé des Prés or Agaric Champêtre – The Field or Meadow Mushroom in French Cuisine. French Mushrooms X.

from
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com 

The Field or Meadow mushroom.
www.flickr.com/photos/sporeprint/50834208/
  
The Rosé des Prés or Agaric Champêtre is called the Field Mushroom in the UK and the Meadow Mushroom in North America. It is found all over France and will be on many menus from May through to November.

Champignons Sauvages -  Wild Mushrooms.

Many French restaurants have year-round contracts with ramasseurs, professional foragers, who bring in wild mushrooms, herbs, and fruits. But because the field mushroom is found everywhere and because of its association with the cultivated button mushroom, it brings in low prices, and it is sometimes among those mushrooms just listed on menus “champignons sauvages” wild mushrooms.

The Meadow mushroom
  
As a child in the North of England, the field/meadow mushroom spoiled many planned wild mushroom hunting expeditions when, after the rain we planned to go into the woods searching among the trees. Then we would find the field mushroom had grown in the middle of a freshly mown lawn right outside the back door. The other option often chosen by these mushrooms is a field where the cows or sheep did not appreciate noisy children on their turf. The field mushroom grows anywhere where there is grass. 
   
The Rosé des Prés, the Field or Meadow mushroom on French menus:

Noisettes De Veau Aux Rosés Des Prés – Small tender cuts of veal Prepared with the Field Mushroom.

Rosés des Prés en Salade aux Herbes Fraîches – The Field or Meadow mushroom served in a fresh herb accented salad. This mushroom can be eaten raw, and with most salads, that is how it will be served.
   
Salad with goat’s cheese and field mushrooms.
www.flickr.com/photos/edsel_/5572588115/

Rognonnade De Veau Rosés Des Prés Farçis – A veal loin chop with part of the kidneys attached and stuffed with the Field/Meadow mushroom. In the USA, I was told this cut was called a kidney chop, but it is rarely on today's USA steakhouse menus.

The Field or Meadow Mushroom
www.flickr.com/photos/aerust/43057652772/

Filet de Canette aux Rosés des Prés et Grenailles  Façon Salardaise - Slice of duckling breast served with the Field mushroom and small new potatoes prepared Salardaise; that is baked in duck fat and flavored with garlic and parsley. The dish is named after the town of Sarlat-la-Canéda in the department of Dordogne in Nouvelle Aquitaine. Sarlat is the capital of Périgord Noir, with its own contributions to Cuisine à la Périgourdine. Black Périgord is famous for its forests, a significant number of which are chestnut forests, and among the clearings, in those forests, the Field mushroom thrives. 
  
Émincé de Bœuf aux Rosés des Prés et Galette de Pomme de Terre – Slices of beef served with the Field mushroom and potato pancakes.
   
Rumsteak Grillé avec Tomates, Rosés des Prés, Frites et Sauce Béarnaise  - A grilled rump steak served with tomatoes, field mushrooms, French fries, and Sauce Bearnaise. French rump steaks include part of the UK cuts called rump, silverside, and topside. In the USA, the French rump steaks are part of the USA cuts called sirloin and round. 

The French names Romsteak and Rumsteck confuse English speaking visitors. That is not too surprising as North America and UK restaurants and butchers cannot agree with each other over what defines a rump steak. (Oscar Wilde and George Bernard Shaw acknowledged long ago that Britain and the United States are two countries separated by a common language).

Osso Bucco de Veau Veau Corse et Rosés Des Près - Corsican Veal Osso Bucco with the Field/Meadow mushroom. Osso Bucco, in French, is also called , Jarret de Veau., but French chefs often use the Italian name.  
   
The Rosés Des Près on menus listings as Champignons Sauvages – Wild Mushrooms.

Crème de Champignons Sauvages aux Herbes Fraîches - A cream of wild mushroom soup accented with fresh herbs.

Filet de Sandre Poêlé, Champignons Sauvages   A lightly fried filet of the freshwater Zander/Pike-Perch with wild mushrooms.
   
Wild mushroom risotto.
With oregano and Parmesan cheese
www.flickr.com/photos/67238971@N04/6703097183/

Checking Wild mushrooms in France

When collecting wild mushrooms have them checked by experts, There are many similar-looking but poisonous varieties. Every town and village in France has a trained mycologist, a mushroom expert, and local pharmacists have these expert’s addresses. The Yellow Stainer mushroom, the Agaricus Xanthodermus; in French, the Aagaric Jaunissant, looks similar to the Field/Meadow mushroom.  Regular mushroom gatherers may easily spot the difference; however, you may not, and it is poisonous and can make you very very sick! More people get sick because of the yellow stainer mushrooms than any other. In the kitchens of France’s restaurant's wild mushrooms of all types, maybe on the menu; however, chefs only buy wild mushrooms that have been clearly identified by the ramasseurs de champignons, the professional mushroom gatherers.

The Rosés Des Près – the Field of Meadow Mushroom in the languages of France’s neighbors:
(Catalan -  xampinyó silvestre ),  (Dutch - gewone weidechampignon), German - feldegerling, feldchampignon, wiesenchampignon),  (Italian - prataiolo bianco, psalliota campestre),  (Spanish - champiñón de campo ),  (Latin -  agaricus campestris).


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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Copyright 2010, 2013, 2014, 2019, 2023.
 
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For other mushrooms on French menus see these posts:

Bolet, Cèpe Jaune des Pins or Nonnette – The Weeping Bolet Mushroom in French Cuisine. The Mushrooms of France IX

Shiitake or Lentin du Chêne –The Shiitake Mushroom in French Cuisine. The Mushrooms of France VIII.

Corne d'Abondance, Craterelles or Trompette des Morts, - The Horn of Plenty, the Black Chanterelle and the Black Trumpet Mushroom. French Mushrooms VII

Pleurote – The Oyster Mushroom in French cuisine. The Mushrooms of France VI.

Morille, the Morel  Mushroom. Morel mushrooms on French Menus The Mushrooms of France V.

Chanterelle Girolle - The Chanterelle Mushrooms in French Cuisine. The Mushrooms of France IV.

The Cèpe; the porcini mushroom grows wild in France. French mushrooms III.

The Mousseron, the St. George's mushroom.  French mushrooms II.

The Champignon de Paris, the Button mushroom. French Mushrooms I


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