{"id":30206,"date":"2023-03-27T10:04:58","date_gmt":"2023-03-27T14:04:58","guid":{"rendered":"https:\/\/gfs.ca\/?p=30206"},"modified":"2026-02-09T14:13:32","modified_gmt":"2026-02-09T19:13:32","slug":"faites-de-la-place-aux-champignons","status":"publish","type":"post","link":"https:\/\/gfs.ca\/fr-ca\/ideas\/make-room-for-mushrooms\/","title":{"rendered":"Faites de la place aux champignons"},"content":{"rendered":"<div style=\"height:55px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">De plus en plus de menus mettent ces aliments de l\u2019avant.<\/h2>\n\n\n\n<p>Les champignons sont les joyaux cach\u00e9s du monde des fruits et l\u00e9gumes. Leur saveur terreuse et leur grande r\u00e9putation placent ces aliments populaires de la for\u00eat sur le devant de la sc\u00e8ne; ils ne sont plus qu\u2019une simple garniture de salade ou de pizza.&nbsp;<\/p>\n\n\n\n<p>Les champignons ont longtemps servi d\u2019accompagnement, g\u00e9n\u00e9ralement enrob\u00e9s d\u2019un peu de beurre \u00e0 l\u2019ail et saisis dans une po\u00eale en fonte, ou ajout\u00e9s \u00e0 un bouillon ou une sauce. Les choses commencent toutefois \u00e0 changer, car les chefs trouvent des fa\u00e7ons nouvelles et diff\u00e9rentes de pr\u00e9parer et de servir ces d\u00e9licieux tr\u00e9sors de la terre.<\/p>\n\n\n\n<p>\u00abApr\u00e8s environ un an d\u2019offre de produits \u00e0 base v\u00e9g\u00e9tale, les gens commencent \u00e0 rechercher des l\u00e9gumes dans leur \u00e9tat naturel, et les champignons ont beaucoup de go\u00fbt\u00bb, explique Michael Viloria, sp\u00e9cialiste culinaire de Service alimentaire Gordon\u00ae, bas\u00e9 \u00e0 Vancouver.<sup>\u00ae<\/sup> Culinary Specialist.<\/p>\n\n\n\n<p>Que les gens admirent leurs bienfaits pour la sant\u00e9 ou leur saveur umami, les champignons s\u2019invitent partout : des entr\u00e9es aux accompagnements, en passant par les plats principaux et les boissons.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><a href=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/03\/743726-Idea-Center-Foodscape-Mushrooms-Infographic-CA-FR.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"730\" height=\"594\" src=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/03\/743726-Idea-Center-Foodscape-Mushrooms-Infographic-CA-FR.jpg\" alt=\"\" class=\"wp-image-30207\" srcset=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/03\/743726-Idea-Center-Foodscape-Mushrooms-Infographic-CA-FR.jpg 730w, https:\/\/gfs.ca\/wp-content\/uploads\/2023\/03\/743726-Idea-Center-Foodscape-Mushrooms-Infographic-CA-FR-277x300.jpg 277w, https:\/\/gfs.ca\/wp-content\/uploads\/2023\/03\/743726-Idea-Center-Foodscape-Mushrooms-Infographic-CA-FR-11x12.jpg 11w\" sizes=\"(max-width: 730px) 100vw, 730px\" \/><\/a><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Remplis de saveurs<\/h2>\n\n\n\n<p>Les champignons agissent comme des \u00e9ponges, absorbant toutes les saveurs souhait\u00e9es par le chef. Saumur\u00e9s ou marin\u00e9s, les champignons caf\u00e9 rehaussent n\u2019importe quelle salade. Les pleurotes ou les champignons enoki frits fa\u00e7on tempura se marient bien \u00e0 une sauce a\u00efoli au gochujang. On peut aussi les saupoudrer d\u2019assaisonnement tha\u00eflandais ou de graines de s\u00e9same noir pour leur donner une saveur plus prononc\u00e9e.<\/p>\n\n\n\n<p>Ces recommandations proviennent de Kevin Green, un sp\u00e9cialiste culinaire de la r\u00e9gion de D\u00e9troit. Il ne voit aucune limite \u00e0 la polyvalence des champignons et \u00e0 leur capacit\u00e9 \u00e0 se faire accepter par les gastronomes.<\/p>\n\n\n\n<p>\u00abLes champignons sont un amuse-gueule simple que vous pouvez mettre sur un menu avec de tr\u00e8s bonnes marges, dit-il. On voit m\u00eame l\u2019utilisation de poudres d\u2019hydne h\u00e9risson dans des boissons comme le caf\u00e9 et le th\u00e9.\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Un peu de pr\u00e9paration n\u00e9cessaire<\/h2>\n\n\n\n<p>M\u00eame si ces recettes faciles \u00e0 ex\u00e9cuter permettent d\u2019\u00e9conomiser de la main-d\u2019\u0153uvre, le sp\u00e9cialiste culinaire Derek Seigfried affirme cependant que certains plats \u00e0 base de champignons peuvent repr\u00e9senter un d\u00e9fi en mati\u00e8re de pr\u00e9paration.<\/p>\n\n\n\n<p>\u00abDe nombreux types de champignons doivent \u00eatre manipul\u00e9s et pr\u00e9par\u00e9s de diff\u00e9rentes mani\u00e8res. Les exploitants qui ont du mal \u00e0 trouver du personnel, m\u00eame non qualifi\u00e9, pourraient avoir de la difficult\u00e9 \u00e0 trouver des personnes qui connaissent les nuances de chaque champignon\u00bb, explique-t-il.<\/p>\n\n\n\n<p>Pour les \u00e9quipes de cuisine exp\u00e9riment\u00e9es, passer d\u2019une sauce bolognaise traditionnelle \u00e0 un rago\u00fbt de champignons permet d\u2019\u00e9conomiser sur les co\u00fbts de la viande et d\u2019ajouter de la saveur, souligne le sp\u00e9cialiste culinaire Bill Barker.&nbsp;<br>\u00abLe manque de main-d\u2019\u0153uvre qualifi\u00e9e signifie que certains endroits ne feront pas de duxelles, mais cela ne prend pas beaucoup d\u2019efforts pour faire mariner une t\u00eate de champignon portobello, l\u2019assaisonner et cr\u00e9er un d\u00e9licieux burger, ajoute Bill. &nbsp;<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Une grande vari\u00e9t\u00e9, de nombreuses possibilit\u00e9s<\/h2>\n\n\n\n<p>La poule des bois, \u00e9galement connue sous le nom de \u00abchampignon maitake\u00bb, est l\u2019un des champignons qui, selon Michael, devrait gagner en popularit\u00e9. Il explique aussi qu\u2019il aime trancher et faire saisir les pleurotes pour les utiliser dans des sandwichs ou qu\u2019il les sert comme des p\u00e9toncles avec un accompagnement de beignets de pommes de terre.&nbsp;<\/p>\n\n\n\n<p>Des champignons au lieu de fruits de mer? Envisagez de cuisiner les champignons \u00abfruit de mer\u00bb, une version plus grande de la vari\u00e9t\u00e9 enoki avec une texture croquante, mais charnue.&nbsp;<\/p>\n\n\n\n<p>\u00abIls ont une saveur de fruits de mer; c\u2019est une explosion d\u2019umami, indique Michael. Je les fais frire et je les utilise \u00e0 la place des calmars.\u00bb<\/p>\n\n\n\n<p>Un autre champignon au go\u00fbt de fruits de mer est la dermatose des russules (commun\u00e9ment appel\u00e9e le champignon \u00abhomard\u00bb en anglais). La chanterelle compte aussi parmi les champignons faciles \u00e0 pr\u00e9parer. Elle a une couleur dor\u00e9e et un go\u00fbt de p\u00eache-abricot-poivre, parfait pour un l\u00e9ger assaisonnement.<\/p>\n\n\n\n<p>\u00abLes champignons sont un aliment avec lequel j\u2019ai pu exp\u00e9rimenter tout au long de ma carri\u00e8re. On peut les utiliser d\u2019innombrables fa\u00e7ons dans n\u2019importe quelle partie du menu\u00bb, conclut Michael.<\/p>","protected":false},"excerpt":{"rendered":"<p>Fungi favorites are showing up on more and more menus. Mushrooms are hidden gems of the produce world. Their earthy flavour and gourmet reputation put these forest favourites at the front and centre\u2014 no longer a simple salad or pizza topping.&nbsp; Mushrooms have long served as a sidekick, commonly coated with a little garlic butter [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":30208,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[122,68,123,112],"tags":[],"class_list":["post-30206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-catering-small-business","category-culinary-ideas","category-hotels-hospitality","category-restaurant-bars"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.0) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Make Room For Mushrooms | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Expand your culinary offerings with creative mushroom menu ideas. Discover plant-forward trends and specialty varieties.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.ca\/fr-ca\/ideas\/faites-de-la-place-aux-champignons\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Make Room For Mushrooms\" \/>\n<meta property=\"og:description\" content=\"Expand your culinary offerings with creative mushroom menu ideas. Discover plant-forward trends and specialty varieties.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.ca\/fr-ca\/ideas\/faites-de-la-place-aux-champignons\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-03-27T14:04:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-09T19:13:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.ca\/wp-content\/uploads\/2023\/03\/743726-Idea-Center-Foodscape-Mushrooms-1140x72-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1140\" \/>\n\t<meta property=\"og:image:height\" content=\"600\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bailey Ballard\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@cody.rivers@gfs.com\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bailey Ballard\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimation du temps de lecture\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Make Room For Mushrooms | Gordon Food Service","description":"Expand your culinary offerings with creative mushroom menu ideas. 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