{"id":1700303,"date":"2023-06-23T08:00:00","date_gmt":"2023-06-23T08:00:00","guid":{"rendered":"https:\/\/www.myzen.tv\/?p=1700303"},"modified":"2023-06-16T14:17:49","modified_gmt":"2023-06-16T14:17:49","slug":"4-champignons-succulents-de-france","status":"publish","type":"post","link":"https:\/\/www.myzen.tv\/fr\/4-champignons-succulents-de-france\/","title":{"rendered":"4 champignons succulents de France"},"content":{"rendered":"\n

Ils font sans aucun doute partie int\u00e9grante de la gastronomie fran\u00e7aise. Leur parfum de sous-bois sublime nos plats et nous r\u00e9gale de toutes les mani\u00e8res : en sauce, en po\u00eal\u00e9e ou crus. Vous l’aurez compris, aujourd’hui MyZen TV vous propose de d\u00e9couvrir 4 champignons succulents <\/strong>qui se cachent au creux de nos for\u00eats.<\/p>\n\n\n\n

La morille <\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Quel d\u00e9licieux champignon… Aussi appel\u00e9e \u00ab champignon-\u00e9ponge \u00bb, la morille est fragile lorsqu’elle est fra\u00eeche. Pour la conserver, on la fait s\u00e9cher, ce qui ne change pas grand-chose \u00e0 son go\u00fbt d\u00e9licieux. Abondante en avril-mai dans les for\u00eats, la morille est utilis\u00e9e dans de nombreuses recettes.<\/p>\n\n\n\n

Prenons l’exemple de la Franche-Comt\u00e9 ! Connaissez-vous la cro\u00fbte aux morilles ? C’est l’une des recettes les plus embl\u00e9matiques de leur gastronomie. Autrefois servie dans une p\u00e2te feuillet\u00e9e, la recette s’est simplifi\u00e9e et se pr\u00e9sente aujourd’hui sur des tranches de bon pain grill\u00e9.<\/p>\n\n\n\n

Le c\u00e8pe<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Il s’agit sans aucun doute du roi des champignons. Le c\u00e8pe est reconnaissable \u00e0 son pied blanc, renfl\u00e9 et ferme, ce qui le distingue parmi tous les champignons ! Son chapeau charnu est lisse, habituellement rond et de couleur variable : jaune, rouge, brun, rose, blanch\u00e2tre ou gris\u00e2tre.<\/p>\n\n\n\n

Le c\u00e8pe doit de pr\u00e9f\u00e9rence \u00eatre ramass\u00e9 lorsqu’il est jeune, car sa chair devient rapidement spongieuse et est susceptible d’\u00eatre attaqu\u00e9e par les insectes. N’oublions pas ce que disait Jean Carmet dans \u00ab Br\u00e8ves de comptoir \u00bb : \u00ab Les c\u00e8pes faut les cueillir petits. Si t’attends trop, on les a cueillis avant toi… Logique ! \u00bb<\/p>\n\n\n\n

Consomm\u00e9 frais, ce champignon peut \u00eatre pr\u00e9par\u00e9 de diverses fa\u00e7ons : en brochette grill\u00e9e avec des herbes, en accompagnement de viandes ou de poissons, \u00e9tuv\u00e9, ou encore en garniture de tartes fines agr\u00e9ment\u00e9es de lard…<\/p>\n\n\n\n

La galipette<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Vous aimez les galipettes ? Ces gros champignons de Paris poussent traditionnellement sur de petites buttes. Devenus trop gros, ces champignons sont emport\u00e9s par leur poids et finissent par d\u00e9valer la butte en faisant des galipettes. C’est une jolie anecdote, n’est-ce pas ? Ainsi, la majeure partie des galipettes fran\u00e7aises provient de la r\u00e9gion du Saumurois et de la Touraine. Ces gros champignons sont parfaits en accompagnement ou en entr\u00e9e.<\/p>\n\n\n\n

La coulemelle<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

L\u00e9piote \u00e9lev\u00e9e, parasol, grande l\u00e9piote, baguette de tambour ou encore nez de chat. Tous ces termes ne d\u00e9signent qu’un seul et m\u00eame champignon : le Macrolepiota procera<\/em>, autrement dit la coulemelle !<\/p>\n\n\n\n

Se hissant sur un pied fin et long d’une trentaine de centim\u00e8tres, sur lequel repose un chapeau o\u00f9 se dessine un cercle marron, la coulemelle pousse en \u00e9t\u00e9 comme en automne dans les bois a\u00e9r\u00e9s, les clairi\u00e8res, les taillis, les jardins, en bordure de haies, parmi les foug\u00e8res ou les gen\u00eats.<\/p>\n\n\n\n

En cuisine, les pieds des coulemelles sont rarement utilis\u00e9s car ils sont trop filandreux. Les coulemelles sont plus souvent cuisin\u00e9es lorsqu’elles sont jeunes, et leur chapeau peut \u00eatre grill\u00e9, pan\u00e9, frit avec un soup\u00e7on d’huile d’olive, ou m\u00eame consomm\u00e9 cru pour agr\u00e9menter une salade. Un v\u00e9ritable d\u00e9lice…<\/p>\n\n\n\n

Alors, pour d\u00e9couvrir tous les secrets de la route des champignons <\/strong>et en savoir plus sur les <\/strong>sp\u00e9cialit\u00e9s<\/strong> culinaires de nos r\u00e9gions<\/a>, rendez-vous sur notre plateforme de streaming<\/a> !<\/p>\n","protected":false},"excerpt":{"rendered":"

Ils font sans aucun doute partie int\u00e9grante de la gastronomie fran\u00e7aise. Leur parfum de sous-bois sublime nos plats et nous r\u00e9gale de toutes les mani\u00e8res : en sauce, en po\u00eal\u00e9e ou crus. Vous l’aurez compris, aujourd’hui MyZen TV vous propose de d\u00e9couvrir 4 champignons succulents qui se cachent au creux de nos for\u00eats. La morille […]<\/p>\n","protected":false},"author":13,"featured_media":1700312,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"episode_type":"","audio_file":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","filesize_raw":"","footnotes":""},"categories":[16],"tags":[],"group":[],"support":[],"class_list":["post-1700303","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-une"],"yoast_head":"\n4 champignons succulents de France - MyZen TV<\/title>\n<meta name=\"description\" content=\"MyZen TV vous propose de d\u00e9couvrir 4 champignons succulents se cachant au creux de nos forets fran\u00e7aises !\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.myzen.tv\/fr\/4-champignons-succulents-de-france\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"4 champignons succulents de France - 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