Showing posts with label wild mushrooms. Show all posts
Showing posts with label wild mushrooms. Show all posts

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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Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" (best when including the inverted commas), and search with Google, Bing, or another browser.  Behind the French Menu’s links, include hundreds of words, names, and phrases that are seen on French menus. There are over 470 posts that include over 4,000 French dishes with English translations and explanations.

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


Other Connected Posts:

 

 

   
 
  
 
 
 


The Cèpe - The French Porcini Mushroom. The Cepe in French Cuisine. The Mushrooms Of France III.

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


Cèpes, Porcinis, can grow quite large
Photograph courtesy of Maja Dumat
https://www.flickr.com/photos/blumenbiene/29757076764/

    


The Cèpe de Pins, the pine mushroom.
Photograph courtesy of jacme31
https://www.flickr.com/photos/jacme31/286202250/

     

The Cèpe (Cepe) or Porcini is one of the tastiest wild mushrooms. France is blessed with many pine, chestnut, and oak forests, and those are the trees that nearly all wild mushrooms like. Of the above, the Cèpe's favorite is pine forests. In season fresh French Cèpes, as Porcinis elsewhere will be on many menus. That is the time to enjoy the many ways that French chefs offer Cèpes. 
             
The cepe, the porcini mushroom, on French Menus:
 
Côte de Bœuf avec des Cèpes de Bordeaux et des Frites Maison A bone-in rib-eye steak, served with the French Cepes de Bordeaux mushrooms from the pine forests near Bordeaux. According to the menu, alongside the steak are the restaurant's uniquely made French fries. Traditional French fries are fried in beef fat with some areas using duck fat. 
   
Entrecôte Bordelaise aux Cèpes de Bordeaux –A rib steak (entrecote) served with that wonderful  Bordelaise sauce accompanied by the French cèpes de Bordeaux.


Filet de Féra du Léman aux Cèpes et Risotto – The broad whitefish from Lac Léman, (Lake Geneva) served with cepes and a risotto. The broad whitefish is a member of the salmon and trout family, and so it may be served grilled, fried, poached or smoked.



Cèpe Dusted Scallops
Photograph courtesy of Pan Pacific
https://www.flickr.com/photos/panpacificvancouver/8134213554/


Gros Ravioli de Foie Gras et Cèpes de Nos Ramasseurs – Large ravioli stuffed with fattened duck's liver and cèpe mushrooms collected by our own mushroom gatherers. N.B.: Many restaurants have special agreements with ramasseurs, wild herb and mushrooms gatherers.  Throughout the year, these gatherers will bring to the restaurant wild mushrooms and wild herbs including wild garlic . They may also bring wild fruit and vegetables, including wild asparagus and wild berries.

Les Noisettes de Chevreuil aux Cèpes.- Small cuts from the ribs of a  Roe Deer prepared with cèpes.
   
Noix de Ris d'Agneau Cuit aux Senteurs de Cèpes d'Été et Noix de St Jacques. -  The center cut of lamb sweetbreads flavored with summer cèpes and the meat of the King Scallop. The cèpe season varies with the weather and the region. Rain or damp conditions followed by lots of sun is ideal cepe weather. Fresh cèpes may be on the menu beginning from mid-June through early December. Nevertheless, if the weather is right do not be surprised when they are on the menu at an earlier or later date,
              
Salade de Cèpes aux Copeaux de Foie Gras, Jambon de Pays Cèpe salad with shavings of fattened duck's liver served with locally cured ham.
  

Saumoneau de Fontaine Sauce Suprème aux Cèpes - Young salmon (smolt) from the river served with a sauce supreme and cepe mushrooms. (Sauce Supreme is a white sauce usually made with veal or chicken stock, butter and crème fraiche; here the stock will probably be changed to a fumet, a fish stock).
                      
Velouté de Cèpes - A velvety cèpe mushroom soup.


Cèpe in a pine forest
Photograph courtesy of Maxime THIBAULT (Public domain).
https://www.flickr.com/photos/153101601@N05/37729797801/


                         
The Cèpe des Pins, the pine porcini.
   
Cèpe des Pins or the Cèpe de Bordeaux – This cèpe is found in the pine forests close to Bordeaux.  In France, it is the best-loved member of the porcini family. The Cèpe des Pins has a cap that can, occasionally,  grow to 30 cms (12") in diameter.  While the cepe is not unique to Bordeaux, the locals consider it their own. Those picked in the pine forests close to Bordeaux are called the Cèpe de Bordeaux, the Bordeaux mushroom.  Those picked in other areas of France are known as the Cèpe des Pins, the pine porcini. It matters not that these are the same mushroom; do not argue with tradition. It also does not matter that these mushrooms grow wherever there are pine forests. When the Cèpe des Pins or Cèpe de Bordeaux is on the menu go for it.   The  Cèpe des Pins, the pine porcini,  are difficult to see in the forest; you can practically step on them without realizing that a beautiful mushroom is hiding in the pine needles.
                          
All the cèpe mushrooms are tasty, so much so that many commercial mushroom products contain this mushroom as a flavor component.  Porcini mushrooms retain nearly all of their taste when dried, and when later reconstituted are still stars. For that reason, cèpes, porcini, are one of the wild mushrooms that many French chefs use when fresh cepes are not available. 
  


Soupe de Châtaignes au Lard, Copeaux de Cèpes'
Chestnut soup with bacon and porcini mushrooms
From Alain Ducasse's  book: Nature: Simple, Healthy and Good
Photograph courtesy of Shou-Hui Wang
https://www.flickr.com/photos/vector_tf/17517898672/

   
Foraging for wild mushrooms
   
If you are traveling in France and go foraging for wild mushrooms be careful.  Do not cook or eat a single one of your finds until an expert has checked your collection. Most French villages and all towns have mushroom experts, and volunteers who are trained by the government.  Pharmacists have a list of the nearest mycologist. The name is the same in French.  To ask for a mushroom expert ask for a “mycologue”.  Their services are free. N.B.: Many mushrooms have close look-alikes that are poisonous.  
  
The Cèpe mushroom in the languages of France’s neighbors:
(Catalan – cep, buixó), (Dutch - gewoon eekhoorntjesbrood), (German – steinpilz, herrenpilz, edelpilz), (Italian - porcini), (Spanish –rodellón, cep, hongo, boleto blanco).
   
Other mushrooms posts:
    
    
Connected Posts:
      
 
 
  
   
      
   
 
 
    
 
 

 
 
    
    
   
 Behind the French Menu’s links include hundreds of words, names, and phrases that are seen on French menus. There are over 470 posts that include over 4,000 French dishes with English translations and explanations.  Just add the word, words, or phrase that you are searching for to the words "Behind the French Menu" and search with Google.
      

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

Copyright 2010, 2012, 2017, 2023.
     
   





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