Name: Basic Fairy Ring Mushrooms (Mousserons)
Yield: Makes about ¾ cup, to serve 2 as a garnish or side dish
Ingredients: 6 to 8 ounces fairy ring mushrooms; 1 tablespoon butter; 1 to 2 teaspoons minced chervil or parsley leaves; 1 to 2 teaspoons thin-sliced chives; ¼ teaspoon kosher salt; 1 teaspoon lemon juice; Pinch of sugar

Preparation info

Makes about ¾ cup , to serve
2
as a garnish or side dish

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Tiny caps simmered to shiny softness become a rich vegetable-cum-sauce. Spoon the intense (sometimes slightly bitter, like almonds), buttery garnish over roasted or sautéed white-fleshed fish fillets, veal scallops or roast, or breast of pheasant or chicken. Or increase the herbs and fold the mixture inside an omelet. Allow the fairy rings to stew gently in their juices—do not sear.