They often grow in Fairy Rings that increase outwardly in size each year. Rings in clearings in some forests can be hundreds of years old and hundreds of feet across.
Mousserons have flat, buff to dark browny-gold caps that are generally no more than 1 inch wide (2.5 cm) and thin stems. They usually don’t have too many insects in them.
They are chewy and soft, with a very good smell and taste, though old, damp ones will smell awful.
Their firm texture stands up to long cooking. In fact, they should be cooked for a minimum of 15 minutes to make them less chewy. Discard stems, as they are usually woody. Dried ones don’t need to be presoaked, as this mushroom can absorb water very well.
Many other mushrooms, including some you don’t want to eat, also grow in Fairy Rings. Make sure a wild mushroom expert inspects them for you first. And even if you do get a positive identification of the mushrooms in your lawn being Mousserons, they may have absorbed pesticides, fertilizer or other substances from visiting cats or dogs that you wouldn’t want to eat.
Some people will have allergic reactions to Mousserons.
Mousserons dry well for storage.
Called “Bonnet Mushrooms” in Scotland. Sometimes also called “Button Mushrooms” and “Fairy Ring Mushroom” in English.
In the Scientific name, “Marasmius” means decay, and “Oreades” were mountain nymphs in Greek legend.
“Mousseron” is French meaning growing on moss.