Mousseron mushrooms can be found growing in groups or clusters called "fairy rings" because of the circular pattern formed when they produce. They prefer to grow in clay or clay-mixed soils. Never experiment by tasting unknown species of mushrooms. Always ask an experienced and knowledgeable person to help identify safe species if there is any doubt whatsoever in its culinary safety.

A small, bell-shaped wild mushroom with an off-white to beige-brown color, the mousseron mushroom is rather full-bodied for its size and has a fleshy texture and earthy flavor. Its long, narrow stem is tough, but edible. Just one of its culinary attributes is its ability to reconstitute nearly to its fresh state when dried.

Nutritional Value

Nutritionally beneficial, mushrooms provide a source of riboflavin, niacin, potassium, phosphorus, thiamin, protein, fat, carbohydates, copper and crude dietary fiber.

Serving Ideas

Mousseron mushrooms can be eaten fresh, or dried and frozen to preserve. The firm caps of the mousseron mushroom can endure long cooking, allowing them to be paired with meat and poultry dishes. The mousseron pairs well with other wild mushrooms and may be sauteed and added to fresh pasta or rice dishes. Enhance the mousseron flavor with grassy greens, herbs and cheeses.

Ethnic/Cultural Info

The highest quality mousseron mushroom come from the Canadian Plains or Quebec.

Geography/History

The mousseron mushroom fruits vigorously during summer months in the eastern United States. This mushroom can be found growing in rich pastures and grassy lawns, it flourishes all year in the western part of the United States, especially after rainfalls or frequent watering. Not liking cold weather, these mushrooms prefer California's nurturing climate in late spring and summer.

Seasons/Availability

Limited in availability, mousseron mushroom season is in the spring and fall.