Though today they are mainly produced in Touraine and in the Saumur area, Paris mushrooms really originated in the French capital, where they were grown largely in disused Paris quarries.
The origin of this smooth, white-capped mushroom is not known exactly; it was first grown either in the 17th century or 1810, under the supervision of the Parisian gardener Chambry. In any case, its production has grown substantially since the 19th century.
Paris mushrooms are good for health, being particularly rich in antioxidants, vitamin B and provitamin D. In order to preserve these vitamins, it is better to eat them raw or pan-fried rather than boiled.
Also called cultivated mushrooms ("champignon de couche"), Paris mushrooms are used in many dishes, cooked or raw. They can be enjoyed fresh and crunchy in a green salad, or melting and tasty as part of a dish with a sauce, like rabbit fricassee or veal in cream. Today they are among the most consumed mushrooms in France.