Champilège 1 : Paris in salad, and Japanese mushrooms

Mushroom of Paris . Mousseron de Paris.

A florilège is a book with a collection of poems. A champilège is a blog with a collection of mushroom dishes. It’s the full season, get ready for the series.

This Paris mushroom was one of the first cultivated from 19th century and it was produced in the underground tunnels of Paris. Besides the name “mousseron” used for the wild version passed into English as “mushroom”. So now that you are more knowledgeable, you can eat some…


Sliced and sprinkled with lemon-juice (otherwise they turn dark, which is not bad, but not pretty). Add to your Autumn salads. On the first photo, they are topping shredded cabbage, and covered with a vinaigrette sauce.


Family photo :
Maitake -Bunapi (shimeji)- Awabitake
Shiitake -Eringi

You will see them in the next 3 posts.
These are some of Japan’s mushrooms. All cultivated.
They are called kinoko or ~take. I think both are cute as “ki no ko” sounds like children of trees, and “~take” sounds like mount~ . So baby trees or mini-mountains for insects.
Some other Japanese fungi :






There is only one wild mushroom, that is very expensive :



Eating like a queen : bouchée à la reine

Une bouchée à la reine. That means “A bite for the queen”. That’s a specialty from my native Lorraine.
Once upon a time, the duke of Lorraine married his daughter Marie Leczinska to the king of France. So she became Queen, and France became a region of Lorraine. The legend says that her cooks have invented nearly all the good recipes of French cuisine.

An old fashion creamy chicken and mushroom white stew.

That would be easier to serve it with a few fleurons (pie biscuits). But I like having my “bouchée” perfectly shaped. Well, perfectly or artistically… It’s one of it kind :

Gratin de coquillettes forestier

Mac no cheese ? There is cheese, about 1/2 spoon of parmesan. It’s shell shaped pasta not macaroni.
It’s the lazy recipe.

Maitake mushrooms.

Keep the tops, cut the feet in small bits.

Yeah lazy : raw small pasta, the feet of the mushrooms, ham (good one not flavored, it’s “roast pork” actually).

Egg yolks plus milk, plus water. Very little garlic, salt, pepper. Mix well. Cover the dish (more than on thr photo, I wanted to show under). Let overnight or since the morning.

Bake 90 to 120 minutes, then cover with a mix of rice bran (I wanted to use bread crumbs but I had none in stock), parmesan cheese, salt, pepper. Put the tops of mushrooms and shavings of butter. Pass under the broiler about 10 minutes, till it’s golden and mushrooms are roasted.
That was good BUT more liquid would have given a creamier result.