Scientific name: Marasmius Oreades
About Mousseron mushroom:
Mousseron mushrooms are wild, edible and Marasmeaceae family and also known as fairy ring and Bonnet mushroom. They are soil dwelling fungus and mycelium absorbing nutrients. They have always pranced near the top of twinkly magic department in the wild mushroom. They can be found in fields, meadow, lawns in Europe, Germany and North America in the spring time. Today they can be used with lamb or chicken in the recipes. Mousseron mushroom sometimes associated with death which may be linked for growing in the cemeteries. They have nutty flavour and can be dried without changing flavour.
Description of Mousseron:
They are known for their fantastic flavour and texture. They are also popular as Phoenix mushroom which has a sweet and musty flavour. When this mushroom is rehydrated, they begin to produce spores again due to presence of mycose. It has small in size with a cap 2-3 cm diameter that has attached with thin stems. The caps are slightly convex with an enrolled margin when they are young, and become more flat shape with age. The color range of the caps is golden brown to light tan. The white gills are not connected with stem and it has white spores. The stem is thick, dense and slightly fibrous.
They will keep your fridge or any cool or dry place for 5-7 days, cover with a damp clothes.
Taste and use:
The flavour of mushroom is robust and pungent aroma. To prepare any dishes start rinsing in cold water to remove the sand. They are best suited for cooking application such as sautéing, boiling and frying. After grinding the mushrooms, then offer them with banana bread, risotto, pasta, pizza. Add this mushroom with pasta, beans, rice or sauté with onion and garlic. They can be served with turkey, pancetta, shallot, bens, dry white wines, garlic, onion, chervil and rice. Their hearty texture and strong flavour make them a great meat substitution. Other applications include stuffing, soup and stew. They also contain the nutrition value of Zinc, copper, folic acid, iron.