Marasmius oreades

Description

Marasmius oreades is a small mushroom that grows in circular patterns called fairy rings. It has a bell-shaped to convex cap that becomes flatter with age. This mushroom is known as a "resurrection mushroom" because it can dry out completely in hot weather but reflate and regain its shape and color after rain, and it can also produce new spores. It is found in North America and Europe, growing in grassy areas like lawns and meadows. During its growth, the mycelium extracts nutrients from the soil, but also releases trace elements, nitrogen and phosphorus compounds.

Extracts from M. oreades were tested in a lab to see if they had any medical benefits. The extract wasn't effective against bacteria, but it was effective against biofilms (colonies of microorganisms) and some cancer cells. However, more research is needed to know if they are safe and effective for medical use.

Fairy mushrooms are safe to eat, but there are toxic mushrooms that look similar to them, and they may absorb pesticides and herbicides if they grow in areas where those chemicals are used. Foragers and buyers should be careful to know what they are getting and where it came from. Marasmius oreades is not a psychedelic mushroom.

Common names: Fairy Ring Mushroom, Fairy Ring Champignon, Scotch Bonnet, German (Nelkenschwindling), Netherlands (Weidekringzwam), France (Marasme des Oréades).

Mushroom Identification

1. Cap

   The cap is 0.39 to 1.97 inches (1 to 5 cm) across and starts as a bell shape with a somewhat inrolled margin before becoming broadly convex with an even or uplifted margin. It often retains a slight central bump and appears dry, bald, and pale tan or buff, occasionally white or reddish tan. As it dries out, the cap's color usually changes markedly, with the margin sometimes faintly lined.

2. Gills

   The gills of this mushroom are attached to the stem or free from it and nearly distant, appearing white or pale tan.

3. Stem

   The stem measures 0.79 to 3.15 inches (2 to 8 cm) long and 1.5-6 mm thick, with an equal, dry, tough, and pliant texture. It may be whitish or colored like the cap.

4. Flesh

   The flesh is tough and whitish.

5. Odor

   Bitter almonds, hydrocyanic acid, sawdust, cloves, somewhat alkaline, pungent, mushroomy.

6. Taste

   Mild, mushroomy, very pleasantly spicy, like smoky sulfur.

7. Spore Print

   White.

8. Habitat

   Saprobic on the grass in lawns, meadows, and other grassy areas, Marasmius oreades is frequently found among coastal grasses in dunes. It grows gregariously in troops, arcs, or rings during summer and fall, or year-round in warmer climates. It is widely distributed throughout North America and Europe.

9. Microscopic Features

   This species produces white spores and its spores measure 7-10 x 4-6 µ, appearing smooth and fusoid-ellipsoid. The spores are inamyloid, and cystidia are absent. Marasmius oreades has a hymeniform pileipellis, with terminal elements that are clavate, pyriform, cylindric, or somewhat irregular. These elements are hyaline to yellowish.

Look-Alikes

1. Clitocybe rivulosa

   A toxic mushroom characterized by its closely spaced decurrent gills that lack an umbo and are white to grey in color.

2. Clitocybe rivulosa

   It is poisonous and inhabits the same grassy habitat, but can be distinguished by its decurrent gills.

3. Agrocybe praecox

   Has buff gills that darken and produce brown spores.

Cooking Notes

M. oreades is a small mushroom but it has a big flavor and aroma. It is good in soups, stews, and cookies. It can also be sauteed with onions or simmered before using.

The stems are usually removed, and the caps are threaded and dried. This mushroom is sweet due to the presence of trehalose, which helps it resist drying out. It has a firm, chewy texture and a meaty, spicy taste. The mushrooms can be stored dry.

Recipe: Fairy Ring Mushroom Macaroons

Ingredients

1. 5 egg whites

2. 2 c powdered sugar

3. 2 ¼ c ground, blanched almonds

4. 1 c finely diced raw fairy ring caps

5. 4 2/3 c shredded coconut

6. grated peel of ½ lemon

7. 1 ½ T white rum

Instructions

1. Preheat oven to 300 F. Grease two cookie sheets.

2. Beat the egg whites until stiff. Fold in the sugar and ground almonds. Add the remaining ingredients and work into sticky dough. Put the mixture into a pastry bag and squeeze walnut-sized drops onto a greased cookie sheet.

3. Bake 15-20 minutes. The cookies will be crispy at first but will soften when stored in a closed container. Makes about 30 macaroons.

Recipe: Fairy Ring Mushroom Soup

Serves 4 as first course. A great way to experience this small but strongly flavored mushroom.

Ingredients

1. 1 cup fresh or dried fairy ring mushrooms (soaking these mushrooms is not necessary)

2. 2 large shallots or green onions, minced

3. 3 tablespoons butter

4. 2 tablespoons flour

5. 2 cups beef or chicken broth

6. 2 cups half and half

7. 1 thyme sprig

8. 1 teaspoon Tabasco sauce

9. Cayenne

10. Salt

11. 1/4 cup dry sherry

Instructions

1. If using fresh mushrooms, cook them with the shallots and butter in a heavy soup pot for 3 minutes.

2. If using dried mushrooms, add about 1/2 cup of water to the pot with the butter and shallots.

3. Add the flour, stir a minute or two, and whisk in the broth.

4. Add the half and half, thyme, Tabasco sauce, cayenne, and salt to taste.

5. Simmer the soup over low heat for 10 minutes. Do not allow it to boil.

6. Add the sherry just before serving.

Recipe: Rice Pilaf with Fairy Ring Mushroom

Serves 4 as a side dish

Fairy ring mushrooms are charming small mushrooms that can add a great deal of flavor to many dishes if they are cooked a little longer than most other mushrooms. Other mushrooms can be used in this recipe.

Ingredients

1. 5 tablespoons butter

2. 1 cup fairy ring mushrooms

3. 1 cup long-grain rice

4. 2 cups hot beef broth

5. Dash of cayenne

6. Salt and pepper to taste

Instructions

1. Melt the butter in a heavy sautй pan or skillet and sautй the mushrooms for 5 minutes.

2. Add the rice and cook for another 3 minutes.

3. Stir in the beef broth. Adjust the flavor by adding the cayenne, salt, and pepper.

4. Cover and simmer about 15 minutes or until the rice is soft and fuffy.

5. Remove the lid and continue to cook for a few more minutes.

Recipe: Fairy Ring Cookies

The sweetness of the fairy ring mushroom enhances the flavor of these cookies. Substitute almond extract for the flavoring ingredient in your favorite sugar cookie recipe.

Ingredients

1. Your favorite sugar cookie recipe, without the flavoring

2. 1 cup dried fairy ring mushroom caps, minced

3. 1/2 teaspoon almond extract

Instructions

Mix the cookies according to the recipe. Add the mushrooms and almond extract. Bake according to the recipe directions.

Recipe: Fairy Ring Mushroom Pasta Sauce

Ingredients

1. 1 cup dried Marasmius oreades (Fairy Ring Mushroom) or equivalent quantity fresh mushrooms

2. 1-1/2 cup peeled and diced tomatoes (use 1 can peeled and diced tomatoes unless you have vine-ripened fresh tomatoes)

3. 1/2 teaspoon Herbs d'Provence

4. 1/4 cup chopped Italian parsley

5. 1 tablespoon extra virgin olive oil

6. 1 tablespoon butter

7. 1/4 teaspoon hot sauce (adjust for your taste and the hotness of your sauce)

8. salt and pepper to taste

9. 1/2 lb. good quality pasta (farfalle, fusilli, penne, rigitoni, etc.)

Instructions

1. Soak the dried mushrooms in hot water until soft. Drain, reserving liquid.

2. Heat the butter and olive oil in a sauté pan.

3. Add mushrooms and Herbs d'Provence. Cook slowly for 15 minutes.

4. Add reserved soaking liquid and reduce over high heat until about 3/4 of the liquid is gone.

5. Add tomatoes and parsley and cook for 3-4 minutes.

6. Cook the pasta in boiling salted water until done but still firm to the bite.

7. The mushroom sauce over the pasta serves 4 as a starter course or side course, 2 as a main course.

Recipe: Fairy Ring Mushroom Risotto

Ingredients

1. 1 cup dried Marasmius oreades (Fairy Ring Mushroom) or equivalent quantity fresh mushrooms

2. 1½ cups Arborio rice

3. 5 cups stock (chicken or vegetable, or preferably a combination of both; include the soaking liquid from the mushrooms)

4. 2 tablespoons chopped shallots

5. 3 tablespoons butter

6. 3 tablespoons extra virgin olive oil

7. 2/3 cup grated Parmesan cheese

8. 1/4 cup balsamic vinegar

Instructions

1. Soak the mushrooms until soft in hot water. Drain and use the soaking liquid as part of the stock.

2. Sauté the mushrooms slowly in half the butter and olive oil for 10 minutes and set aside.

3. Bring the stock to a simmer while the mushrooms cook.

4. In a heavy 2 ½ quart sauce pan, sauté the shallots in the remaining butter and olive oil until soft and lightly colored.

5. Add the rice and stir until well coated by the oil. Cook for about 1 minute.

6. Add ½ cup simmering stock and continuously stir the mixture over medium heat.

7. When the rice dries out add another ½ cup stock and continue to stir. You will repeat this process until the rice is cooked. This will take about 30 minutes.

8. Risotto cooked too quickly will not cook evenly and risotto cooked too slowly will be gluey. Good risotto is creamy but still firm to the bite (al dente).

9. About 10 minutes before the risotto is done, add the reserved mushrooms. About 5 minutes before the rice is done, add the Parmesan cheese and balsamic vinegar. If you run out of stock before the rice is done, you may use hot water.

10. Serve immediately. Serves 4-6 as a side dish, 2-3 as a main course.

History

This grassland mushroom was named by James Bolton in 1792 and later classified as Marasmius oreades by Elias Magnus Fries. The genus name Marasmius means 'drying out' in Greek, and Fries distinguished it from other fungi by its ability to revive after drying out. The specific name comes from nymphs in Greek mythology who lived in mountains and valleys, where these mushrooms are commonly found. Fairy Ring Champignons, as they are also called, often create circular patterns in lawns, but they can become distorted when they cross footpaths due to differences in nutrient levels and soil densities.

Synonyms and Varieties

• Agaricus caryophyllaeus Schaeffer (1774), Fungorum qui in Bavaria et Palatinatu circa Ratisbonam, 4, p. 33, tab. 77

• Agaricus caryophyllatus Batsch (1783), Elenchus fungorum, p. 75

• Agaricus coriaceus Lightfoot (1777), Flora scotica, 2, p. 1020

• Agaricus corticatus Fries (1815), Observationes mycologicae praecipue ad illustrandam floram suecicam, 1, p. 22, n° 28

• Agaricus mammosus J.F. Gmelin (1792), Systema naturae, Edn 13, 2, p. 1420

• Agaricus orcades Withering (1792), A botanical arrangement of British plants, Edn 2, 3, p. 335

• Agaricus oreas Sprengel (1827), Systema vegetabilium, Edn 16, 4(1), p. 430

• Agaricus pratensis Hudson (1778), Flora Anglica, Edn 2, p. 616

• Agaricus pseudomouceron Bulliard (1782), Herbier de la France, 3, tab. 144 & tab. 528, fig. 2

• Agaricus tortilis de Candolle (1805), Flore française ou description succincte de toutes les plantes qui croissent naturellement en France, Edn 3, 2, p. 194

• Chamaeceras caryophylleus (Schaeffer) Kuntze (1898), Revisio generum plantarum, 3, p. 455

• Collybia oreades (Bolton) P. Kummer (1871), Der fürher in die pilzkunde, p. 116

• Hypophyllum odoratum Paulet (1808) [1793], Traité des champignons, 2, p. 220, tab. 103, fig. 1-4

• Marasmius caryophylleus (Schaeffer) J. Schröter (1889), in Cohn, Kryptogamen-flora von Schlesien, 3(1), p. 561

• Scorteus oreades (Fries) Earle ex Redhead (2015), Index fungorum, 276, p. 1

Video

Photo sources:

Photo 1 - Author: Lord Mayonnaise (CC BY-SA 3.0)

Photo 2 - Author: Strobilomyces (CC BY-SA 3.0)

Photo 3 - Author: bogsuckers (CC BY-SA 4.0)

Photo 4 - Author: Paffka (CC BY-SA 3.0)