Marasmius oreades, the Scotch bonnet, is also known as the fairy ring mushroom or fairy ring champignon. The latter name tends to cause some confusion, as many other mushrooms grow in fairy rings (such as the edible Agaricus campestris, the poisonous Chlorophyllum molybdites, and many others).
Mousseron or otherwise known as Fairy Ring mushrooms are a small edible mushroom found in the wilds of France. These tiny mushrooms have a spicy cinnamon like aroma. They hold up well to sauteing and can be used in mostly any dish that calls for mushrooms. Due to their small size they can usually be cooked whole.
Chicken with Mousseron Mushrooms
2 plump chicken breasts
6 slices pancetta
1 punnet fairy ring (mousseron) mushrooms
4 shallots, diced
2 cloves garlic, chopped finely
2 tablespoons crème fraîche
A few sprigs of thyme
Butter for sauteeing
Salt and pepper
1. Place a sprig of thyme on each chicken breast, and wrap pancetta around the breast, holding the thyme in place. You shouldn’t need to secure it; as the pancetta cooks, it will stop being flexible enough to unroll. Saute gently for about eight minutes per side, until the pancetta is golden-brown.
2. While you saute the chicken, melt some butter in another small pan and soften the shallots and garlic. When the shallots are transluscent, add the mushrooms and a sprig of thyme. Saute, keeping everything on the move, until the mushrooms are cooked and soft.
3. Add the crème fraîche to the mushroom pan, stir briskly until everything is amalgamated, and season. Put a pool of the mushroom sauce on each plate and place the cooked chicken on top. I served this with mashed potatoes, and a green salad with a sharp dressing.
Yield: 2 servings.
Recipe courtesy of Gastronomy Domine