Even though these mushrooms are called Champignon de Paris, their main production is in the Loire region since the 19e century.
The story says that this mushroom takes its name after it was discovered in the abandoned stone-pits at the south of Paris. When the Metro works started they were moved to the Loire region.
Raw, sauteed, in soups, in risottos or just in an omelette, there are so many ways to enjoy the "Champignon de Paris"!
Sourced from France