Fairy Ring Mushroom
Fairy Ring mushroom, fairyring, mousseron, Scotch bonnet
champignon (French)
(Marasmius oreades)
The fairy ring is a common sight, growing in rings on lawns and meadows with dying grass in the center. It is small, with bell-shaped, light tan caps and matching gills and stems. The mushroom has a fine, distinctive taste, and it dries and reconstitutes easily. It will also readily absorb toxins, so care must be taken to gather in areas that have not been sprayed with chemicals or been exposed to exhaust pollutants. The fairy ring mushroom has a flavour that is surprisingly nutty and toasty, almost with a bitter almond edge. It is the one added to the English traditional beefsteak and kidney pies, but it is the French who have made it such a sought-after delicacy; yet American markets barely know them. When it is available, it is usually under the French word "mousseron", which is a partial name from the following choices: mousseron d'automne, faux mousseron, mousseron de Dieppe, petit mousseron, mousseron des prés, and so on. Alone, the word is likely to refer to a hefty Tricholoma, otherwise known as St. George. The stalk is too rough and bitter to use, so just the cap is snipped off for eating. To dry, a string can be run through the cap and left to hang in a dry place. It holds its flavour remarkably well this way. Another drying method is to set them on a cookie sheet and leave in an oven with only the pilot light on and the door slightly ajar. By morning, the mushrooms should be dry and crisp. Beware of similar looking species that are toxic.
Note: In France, the general term for mushroom is "champignon"; and the English have transferred that term over to refer to this one species of mushroom only.
