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.
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.
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.
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.
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.
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 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:
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.
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.
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 historically called a kidney chop in the US, but it is rarely on today’s USA steakhouse
menus.
attached and stuffed with the Field/Meadow mushroom. In the USA, I was told
this cut was historically called a kidney chop in the US, 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.
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.
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.
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).
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.
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.
Champignons Sauvages – Wild Mushrooms.
Crème de Champignons Sauvages aux Herbes Fraîches – A cream of wild mushroom soup accented with fresh
herbs.
herbs.
Filet de Sandre
Poêlé, Champignons Sauvages – A lightly fried filet of the freshwater Zander/Pike-Perch
with wild mushrooms.
Poêlé, Champignons Sauvages – A lightly fried filet of the freshwater Zander/Pike-Perch
with wild mushrooms.
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.
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).
——————————–
Behind the French Menu
by
Bryan G. Newman
behindthefrenchmenu@gmail.com
Copyright 2010, 2013, 2014, 2019, 2023, 2026.
——————————–
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For other mushrooms on
French menus see these posts:
Shiitake or Lentin du Chêne –The Shiitake Mushroom in
French Cuisine. The Mushrooms of France VIII.
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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