Until around the 16th Century, mustard was only produced by canons; indeed, the first connections between mustard and the religious orders were discovered in the time of Charlemagne.
In around 1770, the mustard-makers of Meaux picked up the torch and the canons were no longer the only ones able to produce mustard. With the mustard-makers on the bandwagon, production became almost industrial. Mustard consumption at this time continued to increase as it covered the taste of certain foodstuffs which were not always as fresh as they could have been.
Moutarde de Meaux is different from other mustards in that vinegar is used in its production. It is also made using crushed or whole mustard grains. It is a vintage, rustic mustard with a certain mildness to it, making it very easy on the tongue. The recipe undoubtedly includes other nuances, but then it remains to this day a closely guarded secret.
Agaricus or Psalliota? Mycologists are still not agreed as to which side of the fence the button mushroom belongs.© Isabelle Rozenbaum - age fotostock
Whether in a soup, salad, carpaccio, or creamed, button mushrooms go well in all kinds of sauces.© Darque - age fotostock
Wild button mushrooms are also called 'field mushrooms'.© FOODCOLLECTION - age fotostock
Mushrooms were for a long time classified as plants, but distinguished themselves by the fact that they don't contain any chlorophyll.© Peter Jobst - age fotostock
Mushrooms obtain their nutrients from decomposing materials, thus helping in the process of their decomposition.© Pascal Broze - age fotostock