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Guanglai Zhang uses a Japanese technique for cultivating his mushrooms, unique in France.
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At the fungi exhibition in Sainte Maure de Touraine in November one of the contributors was Guanglai Zhang who runs Bio-champi, a company producing fungi for Chinese traditional medicine and supplements, from the former army base at Nouatre. At the end of the event he gave me about a kilo of oyster mushrooms Pleurotus sp. I used them in a mushroom and chard quiche, braised chicken with leeks and mushrooms and a mushroom ragout. Simon used some in a beef and black bean stir-fry.
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Guanglai Khang talking to some exhibition visitors about Bio-champi.
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Cultivated oyster mushroom rosettes from Bio-champi.
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Oyster mushrooms being cooked for ragout.
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Homemade mushroom and chard quiche.
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