Marasmius oreades: The Ultimate Mushroom Guide

About The Marasmius oreades Mushroom

Marasmius oreades, also known as Fairy Ring Marasmius, is a small edible mushroom which is producing characteristic rings in turf. It has a bell-shaped to convex cap, which becomes flatter with a broad umbo with age.

This mushroom and other members of the genus Marasmius are referred to as “resurrection mushroom”- meaning that they can dry out completely in hot and sunny days, but after rain, they reflate and regain their characteristics shape and color. Not only do they reconstitute fruiting body look like fresh young mushroom but they also able to reproduce cells and produce new spores.

Marasmius oreades almost always grows in a circular pattern, commonly called a fairy ring. You can also notice the center of the fairy ring is often quite differently colored from the outside of the ring, adding to its mystique. In reality, the colors are different because the fungus has used up the nutrients in the center, thus negatively affecting the growth of the grass in the immediate area where it's growing. As the fungus dies off in the center, it returns nutrients to the soil, eventually positively affecting the grass growth.

Never use the fact that fungi are growing in fairy rings as a basis of identification: many edible and several seriously poisonous mushrooms are capable of producing fairy rings. It is therefore important to base the identification of Marasmius oreades upon as many of the listed characteristics as possible. If a specimen fails on even one of the characteristics listed below, it is likely to be something other than a Fairy Ring Champignon.

Marasmius oreades Identification

Saprobic on grass in lawns, meadows, and other grassy areas. Frequently can find this mushroom among coastal grasses in dunes. It can grow gregariously in troops, arcs, or rings. Usually this mushroom appears in summer and fall or sometimes it can be found year around in warmer climates. It is widely distributed in North America.

1. Cap

   1-5 cm across, bell shaped and initially convex. It often retains a slight central bump. The splash color various from pale tan to buff, occasionally white, or reddish tan. Usually it changes color as it dries.

2. Gills

   Attached to the stem or free from it; white or pale tan.

3. Stipe

   2-8 cm long, 1.5-6 mm thick, equal, dry, tough and pilant whitish or have same color as cap, smooth and dry.

4. Spore print: white

Marasmius oreades Taxonomy & Etymology

This saprobic grassland fungus was first described validly in scientific literature in 1792 by the English naturalist James Bolton. It was the great Swedish mycologist Elias Magnus Fries who, in transferring it to the genus Marasmius, established its currently-accepted scientific name Marasmius oreades.

Synonyms of Marasmius oreades include Agaricus coriaceus Lightf., Agaricus pratensis Huds., Agaricus oreades Bolton, Agaricus pseudomouceron Bull., Collybia oreades (Bolton) P. Kumm., and Scorteus oreades (Bolton) Earle.

The genus name Marasmius comes from the Greek word marasmos, meaning 'drying out'. Elias Magnus Fries, who separated the Marasmius genus from the similar white-spored Collybia fungi, used as a key differentiating factor the ability of Marasmius mushrooms to recover if rehydrated after drying out. Fries called this characteristic 'marescence'.

The origin of the specific epithet oreades are the Oreads or Oreiades, nymphs (in Greek mythology) of mountains, valleys and ravines - all of which are places where Fairy Ring Champignons might be found, but these mushrooms are certainly not confined to such locations.

As the common name suggests, these little mushrooms often create fairy rings (of the turf-killing kind gardeners dislike). The fairy rings made in parkland are often almost perfect circles, but when a ring intercepts a path where either animals or people tread frequently then the varying nutrient levels and soil densities result in differential growth rates of the underground mycelium. As a result, the fairly ring becomes misshapen where it crosses a footpath.

An older common name for this mushroom is Scotch Bonnet.

Marasmius oreades Look-Alikes

1. Field Mushroom - Agaricus campestris, edible

2. False Parasol - Chlorophyllum molybdites, poisonous

3. Fool's Funnel - Clitocybe rivulosa, toxic

4. Ivory Funnel - Clitocybe rivulosa, poisonous. Found in the same grassy habitat. It is distinguished by its decurrent gills.

5. Panaeolina foenisecii

Marasmius oreades Cooking & Preserving

The flavor and aroma of M. oreades are out of proportion to its size. Added fresh to soups, ragouts, and stews, it confers a definite, somewhat sweet taste. This sweet quality also enhances the taste of cookies. It is excellent sauted in butter with onions. The caps are quite firm and tolerate long cooking. To prepare for use where shorter cooking times are called for, simmer them beforehand for 15 minutes in water with butter and lemon juice.

This mushroom is often dried before use, although it is delicious fresh. The caps are thin and dry quickly. String them on a thread with a button on the bottom and hang in a warm place. One of the unique characteristics of M. oreades is its amazing ability to rapidly take up water to resume its original texture, appearance, and taste. You needn't soak it prior to adding it to such foods as soups or stews. Just drop it into your pot.

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.