{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/68591737dc316de3df417e71/69566e0577f9435bdc21702e?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Secret Lives of French Mushrooms ","description":"<p><strong>Mushrooms Are Fun Guys – As Long as They Don’t Kill Ya</strong></p><p><br></p><p>If you see Paris mushrooms on a French menu, don't go assuming they've been grown in the French capital – these days, about 70% are actually grown in China. Their name is a reference, not to their provenance, but to their roots: Paris mushrooms first gained acclaim in the gardens of the palace of Versailles before their culture moved to the underground caverns of the Catacombs.</p><p><br></p><p>In this episode, you’ll learn:</p><ul><li>The role French pharmacies play in foraging for mushrooms</li><li>Why the French word for mushrooms might make you pause</li><li>Why foraging in France is treated as sacred — and tightly guarded</li><li>The unsuspecting relationship between mushrooms and the catacombs of Paris&nbsp;</li><li>How the Loire Valley incorporates tourism into mushroom production</li><li>Why French shoppers fiercely prioritize hyper-local produce</li><li>How the French prepare mushrooms, including our favorite spot to enjoy them stuffed with snails, garlic, and butter</li></ul><p><br></p><p>Places, people &amp; references mentioned:</p><ul><li>La Cave des Roches – A historic mushroom farm in the Loire Valley that now relies on tourism to survive economically challenging times</li><li>Bruno Zamblera – A grower who still cultivates mushrooms underground, continuing a nearly lost tradition</li><li>Café de Musée – Where Escargots à la Bourguignonne are reimagined using mushroom caps instead of snails (Emily’s favorite)&nbsp;</li></ul><p><br></p><p>Mushroom dishes &amp; recipes discussed:</p><ul><li>Duxelles – Finely chopped mushrooms cooked down with shallots and herbs</li><li>Sauce à la Forestière – A classic mushroom-forward French sauce</li></ul><p><br></p><p>This episode is a journey through tunnels, traditions, and taboos — revealing how something as humble as a mushroom can tell the story of Paris, French food culture, and what it means to eat locally in a globalized world.</p><p><br></p><p>Hosted by Lyon-based sommelier Caroline Fazeli &amp; Paris-based food journalist Emily Monaco.</p><p>Follow us on Instagram: @fishwivesofparis</p><p>We are currently seeking partnerships. If that’s you, get in touch: bonjour@fishwivesofparis.com</p>","author_name":"Caroline Fazeli & Emily Monaco"}