Fairy Ring mushroom (Marasmius oreades)  fairyring, mousseron, Scotch bonnet champignon (French) -Spring & Fall

Small, brown, delicate mushroom that grows 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 flavor that is surprisingly nutty and toasty, almost with a bitter almond edge. The Fairy Ring is the one added to the English traditional beefsteak and kidney pies, and the French have made it such a sought-after delicacy; yet American markets barely know them. When it is available, it is often under the French word "mousseron". 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.

Its earthy flavor and tiny size makes it excellent as a garnish for veal, fish, and chicken. A handful in the sauté pan makes an instant sauce for orzo or polenta. Usually needs no cleaning.