The Marasmius Oreades is an edible mushroom and good to eat even if the stipe is to be discarded. Also known as the fairy ring mushroom or fairy ring champignon.
Cap of Marasmius Oreades
The cap of the Marasmius Oreades measures between 2 and 6 cm in diameter. The colour of the cap is reddish yellow and becomes, with the passing of time, hazelnut yellow or whitish if the weather is dry.
On the other hand, if the weather is humid, it becomes hazelnut yellow or leather-coloured. The shape of the cap is hemispherical and then becomes bell-shaped and flat in the more mature fungi.
Gills of Marasmius Oreades
The gills are of a dirty white colour which then becomes a colour similar to that of the hat, i.e. yellow hazelnut. The lamellas are of medium thickness and very spaced. They are also unequal.
Stipe of Marasmius Oreades
The stipe measures from 4 to 10 cm high and up to half a centimetre wide. It is usually cylindrical. Sometimes the foot is a bit swollen. The foot is also velvety and cream-coloured with a lighter base. A particularity: when young, the stipe is covered by a white villosity.
Flesh of Marasmius Oreades
The meat of the marasmius oreades is white and firm. In adult mushrooms it is also leathery. The smell of the meat of the gambasecca mushroom is characteristic.
In fact, the pleasant scent of almonds that emanates from the fungus Marasmius Oreades is produced by the fungus during its maturation and comes from the very small amount of hydrocyanic acid it contains. This small quantity does not compromise the edibility of the fungus.
Habitat and diffusion of the marasmius mushroom
The Marasmius Oreades mushroom is a typical mushroom of pastures and meadows. In Europe it is found distributed in almost all countries, evenly.
It is also found at all altitudes and in groups of numerous individuals who often find themselves sorted into circles or thumbs. Circles are the reason for the name ” fairy ring mushroom ” and are witch circles with a diameter of up to 8 meters.
The “fairy ring mushroom ” mushroom appears in spring and begins its growth until it continues throughout the season until late autumn. If particularly hot days occur in winter, the marasmius fungus can reappear exceptionally well.
Marasmius is often found between the first births in May and June in the mountains after the first rains at the beginning of the season.
The collection of the marasmius fungus has seen a considerable increase in recent years. This is due to the fact that many collectors have discovered this edible fungus, which also grows in parks and on the outskirts of cities.
The fact that the Marasmius Oreades mushroom resembles other more or less toxic mushrooms has created many problems.
Not only the fact of mixing some toxic mushrooms among the edible ones is still due to various poisonings but also the fact that many mushroom gatherers take the fairy ring mushroom on the edges of the roads in polluted areas.
Gastronomy and recipes
The small cap of the marasmius mushroom contains a great fragrance that is much sought after in the kitchen. This fungus is therefore very interesting from a gastronomic point of view.
Mushroom Marasmius Oreades with Asparagus
A useful recipe to enhance and exalt the fragrance of marasmus is to prepare it in asparagus sauce. Proceed as follows: clean and wash half a kilo of marasmus, cook 350 grams of asparagus and pass the softest parts like a sieve.
Mix the cream obtained with a little freshly prepared mayonnaise. Then cover the Erasmus hats with this cream and arrange them elegantly on a plate.
Marasmius Oreades Cream for Spaghetti
Using butter oil Garlic onion and a little ‘parsley cook the dry legs that you have collected. Pass the passes then through a sieve and put the cream back on low heat adding fresh butter and a few tablespoons of Parmesan cheese with a little ‘cream.
With the cream obtained you can dress a plate of spaghetti with tagliatelle or pappardelle. You can also use this cream to serve the croutons soaked in butter or you can add it to a meat sauce or over a toast with ham.
The marasmius oreades mushroom is also suitable for drying so that it can be pulverized and mixed with other less valuable and less fragrant mushrooms.
The Marasmius Oreades mushroom can be harvested even after it has dried up in the wild. In any case, in gastronomy, only the cap is used because the stem results in a woody consistency is too hard.
Did you find what you were looking for? See also here:
- Ganoderma Lucidum
- Armillaria Mellea
- Amanita Caesarea
- Agaricus Bisporus
- Amanita Phalloides
- Coriolus Versicolor
- Flammulin Velutipes
- Marasmius Oreades
- Pleurotus Ostreatus
- Agaricus Campestris
- Macrolepiota procera