A Hidden Culinary World Beneath the Vineyards and Châteaux

Deep below the rolling vineyards and grand châteaux of the Loire Valley lies a fascinating secret: troglodyte caves where mushrooms have been cultivated for centuries. These cool, dark tunnels were originally quarries for the soft tuffeau stone that built the region’s castles and churches. Over time, they became the perfect place to grow mushrooms – constant humidity, steady temperatures, and natural darkness.

🍄 Mushrooms of the Loire Valley

Today, these underground farms still produce some of France’s most celebrated varieties:

• ✨ Champignons de Paris – the classic button mushroom, mild and versatile

• ✨ Pieds bleus – striking blue-foot mushrooms with a nutty, earthy flavour

• ✨ Shiitake – a later introduction from Asia, but thriving in these caves

• ✨ Pleurotes – delicate oyster mushrooms, perfect for pan-frying or risottos

🍴 From Cave to Kitchen

Mushrooms are at the heart of Loire Valley cuisine. Locals enjoy them sautéed in butter and garlic, stirred into creamy sauces, or baked into rustic savoury tarts. One of the region’s most beloved dishes is Champignons à la Crème – fresh mushrooms simmered gently with cream, shallots, and a splash of local white wine. A simple recipe, but one that captures the essence of the region’s flavours.

📜 A Taste of History

The story of these mushroom caves begins in the 17th century, when farmers first discovered the unique growing conditions underground. By the 19th century, the Loire Valley supplied nearly all of Paris with its mushrooms. Today, many of these caves are still in use, while others welcome visitors for tours, tastings, and a journey into a culinary heritage quite literally grown in the dark.

🌍 Plan Your Visit

When travelling through the Loire Valley, don’t just admire the castles above ground – look underground too. Visiting a mushroom cave offers a chance to taste recipes, learn history, and experience a tradition that has shaped French gastronomy for centuries.