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Champignon de Paris
Note de saisonalité [ Affichage ]
9.3
"De saison"
début Octobre
mi-Juin
Champignon de Paris
Famille d’ingrédient
Légume
Niveau de transformation
Pourquoi c’est bon
Pleins de protéines et de vitamines, ce champignon est relativement facile à cuisiner. D'un apport calorique modéré, il est conseillé d'en consommer régulièrement. Il fait partie des champignons qu'il est possible de consommer crus, ce qui permet de concerver l'ensemble de ses vertus.
Histoire
Ce champignon est assez rare à l'état sauvage, c'est pourquoi il est beaucoup cultivé en champignonnière. Il est le champignon le plus cultivé au monde.