Advertisement
Basic Fairy Ring Mushrooms
Mousserons
Preparation info
- Makes about ¾ cup , to serve
2
as a garnish or side dish - Difficulty
Easy
Appears in
Published 2001
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.