{"id":1661,"date":"2024-10-07T11:49:54","date_gmt":"2024-10-07T09:49:54","guid":{"rendered":"https:\/\/boletbenfet.com\/nos-varietes\/cor-de-bosc\/"},"modified":"2025-05-29T14:01:39","modified_gmt":"2025-05-29T12:01:39","slug":"langue-de-boeuf","status":"publish","type":"page","link":"https:\/\/www.boletbenfet.com\/fr\/nos-varietes\/langue-de-boeuf\/","title":{"rendered":"Langue de b\u0153uf"},"content":{"rendered":"

Langue de b\u0153uf<\/h1><\/div>

Fistulina hepatica<\/em><\/p>\n<\/div><\/div><\/div><\/div><\/div>

Langue de b\u0153uf<\/h1><\/div>

Fistulina hepatica<\/em><\/p>\n<\/div><\/div><\/div>

Nous vous pr\u00e9sentons la Langue de b\u0153uf, un champignon tr\u00e8s sp\u00e9cial, \u00e0 la saveur acidul\u00e9e et \u00e0 la texture qui rappelle la prot\u00e9ine animale. Il s’agit d’une esp\u00e8ce traditionnellement consomm\u00e9e depuis des si\u00e8cles en Catalogne, en Espagne et en Europe, mais qui n\u2019avait encore jamais \u00e9t\u00e9 cultiv\u00e9e dans le monde. Cela a \u00e9t\u00e9 rendu possible gr\u00e2ce \u00e0 la recherche de Bolet Ben Fet et \u00e0 sa volont\u00e9 d\u2019apprendre \u00e0 cultiver de nouvelles esp\u00e8ces de champignons.<\/em><\/p>\n<\/div><\/div><\/div>

<\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

Morphologie :
\n<\/strong><\/h3>\n

C\u2019est un champignon \u00e0 l\u2019aspect original et facilement reconnaissable. Son chapeau est tr\u00e8s charnu et \u00e9pais, \u00e0 la surface soyeuse, en forme de langue ou de foie. Sa chair est ferme, brillante, de couleur rouge\u00e2tre, et lorsqu\u2019on la presse, elle lib\u00e8re un jus rouge qui rappelle le sang, \u00e0 la mani\u00e8re d\u2019un steak (d’o\u00f9 son nom anglais \u201cbeefsteak mushroom\u201d). \u00c0 la coupe, elle pr\u00e9sente un marbr\u00e9 tr\u00e8s esth\u00e9tique. Son odeur est agr\u00e9able bien que peu intense, et son go\u00fbt est citronn\u00e9.<\/p>\n

Habitat \/ Distribution :
\n<\/strong><\/h3>\n

Champignon saprophyte (parfois parasite faible), il pousse sur les troncs et souches de feuillus, en particulier les ch\u00eanes et les ch\u00e2taigniers. C\u2019est un champignon pr\u00e9coce que l\u2019on peut trouver d\u00e8s la fin de l\u2019\u00e9t\u00e9 jusqu\u2019au d\u00e9but de l\u2019automne dans les for\u00eats feuillues de plusieurs r\u00e9gions d\u2019Europe, d\u2019Asie et d\u2019Am\u00e9rique.<\/p>\n

Historique :<\/strong><\/h3>\n

Fistulina hepatica est un champignon peu connu, mais inimitable par son apparence et sa texture inhabituelles. On trouve des traces de sa r\u00e9colte et de son usage culinaire en Italie, en Catalogne et dans d’autres r\u00e9gions d’Europe centrale. En Catalogne, il \u00e9tait traditionnellement appel\u00e9 \u00ab\u00a0fetge de vaca\u00a0\u00bb et en Espagne \u00ab\u00a0h\u00edgado de buey\u00a0\u00bb.<\/p>\n

Gastronomie :<\/strong><\/h3>\n

Ce champignon se distingue par sa saveur acidul\u00e9e, peu commune dans le monde fongique. Il peut se cuisiner de diff\u00e9rentes mani\u00e8res : \u00e0 la plancha, grill\u00e9, ou m\u00eame finement tranch\u00e9 en carpaccio. Son apparence et sa texture sont souvent compar\u00e9es \u00e0 celles de la viande, et il est tr\u00e8s appr\u00e9ci\u00e9 pour donner une touche originale aux plats.<\/p>\n

Propri\u00e9t\u00e9s :<\/strong><\/h3>\n

Riche en prot\u00e9ines et pauvre en graisses, mais avec une haute teneur en acides gras insatur\u00e9s b\u00e9n\u00e9fiques, comme l’acide ol\u00e9ique et linol\u00e9ique. Il contient \u00e9galement des b\u00eata-glucanes aux propri\u00e9t\u00e9s immunomodulatrices, et se distingue par sa forte teneur en vitamine C.<\/p>\n<\/div>

<\/span><\/div>
Santi Santamaria
\nChef de Can Fabes<\/em><\/h5>\n

\u201c\u2026excellent rendu dans l\u2019assiette\u2026 tr\u00e8s bon comestible, que l\u2019on peut manger cru ou cuit\u2026 sa texture donne la sensation de manger un morceau de b\u0153uf ou de thon\u2026 lorsqu\u2019on le coupe, un jus rouge semblable \u00e0 du sang s\u2019en \u00e9coule, comme le sang de la terre\u2026\u201d<\/p>\n

Programme TV \u201cCa\u00e7adors de Bolets\u201d<\/em><\/span><\/p>\n<\/div><\/div><\/div>

<\/span><\/div>
Joan Roca
\nChef d\u2019El Celler de Can Roca<\/em><\/h5>\n

\u201c\u2026champignon tr\u00e8s particulier et int\u00e9ressant\u2026 son apparence et sa texture rappellent la viande\u2026 on dirait de la prot\u00e9ine animale\u2026 son go\u00fbt acidul\u00e9 est vraiment original dans le monde des champignons, ce qui en fait une esp\u00e8ce fascinante\u2026\u201d<\/p>\n

Showcooking au Forum Gastronomique 2023<\/em><\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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