The fairy-ring agaric is a valuable little fungus, and common on almost every lawn. In hilly pastures it generally appears in broad brown patches, either circular or forming a portion of a circle.
M. urens, the most acrid of all allied funguses, usually grows in woods, though sometimes in the fairy-ring. However, its flat top and narrow crowded gills cause it to be readily distinguished anywhere.
Opinions on the Merits of Marasmius oreades as an edible Fungus.—“On the Continent this species has long been considered edible, but on account of its coriaceous texture it is dried and employed in the form of powder, to season various made-dishes.”—Dr. Greville.
“The common fairy-ring champignon is the best of all our funguses, yet there is scarcely one person in a thousand who dare venture to use it. With common observation no mistake need be made with regard to it. It has an extremely fine flavour, and makes perhaps the very best ketchup that there is.”—Rev. M. J. Berkeley.
“An excellent flavour, as good as that of most funguses.”—Dr. Badham.
Modes of Cooking Marasmius oreades.—General Use.—“Cut in small pieces and seasoned it makes an excellent addition to stews, hashes, or fried meats, but it should only be added a few minutes before serving, as the aroma is dissipated by over cooking. It is the mushroom used in the French à la mode beef-shops in London.”—Dr. Badham.
When stewed, the champignons require rather longer time to ensure their being made perfectly tender. They are readily dried by removing the stems from the fungus, threading them on a string, and hanging them up in a dry airy place. “When dried, it may be kept for years without losing any of its aroma or goodness, which, on the contrary, becomes improved by the process, so as, in fact, to impart more flavour to the dish than would have been imparted by the fresh fungus; though it is not to be denied that the flesh then becomes coriaceous (or tough), and less easy of digestion.”—Dr. Badham.
Champignon Powder.—Put the champignons in a stew-pan with a little mace and a few cloves, and a sprinkling of white pepper. Simmer, and shake constantly to prevent burning, until any liquor that may exude is dried up again. Dry thoroughly in a warm oven until they will easily powder. Put the dried agaric, or the powder, into wide-mouthed glass bottles, and store in a dry place. It will keep any length of time. A tea-spoonful added to any soup, or gravy, or sauce, just before the last boil is given, will produce a very fine mushroom flavour.
Pickled Champignons.—Collect fresh buttons of the fairy-ring agaric and use them at once. Cut off the stems quite close and throw each one as you do so into a basin of water in which a spoonful of salt has been put. Drain them from it quickly afterwards, and place them on a soft cloth to dry. For each quart of buttons thus prepared, take nearly a quart of pale white wine vinegar, and add to it a heaped tea-spoonful of salt, half an ounce of whole white pepper, an ounce of ginger-root bruised, two large blades of mace, and a fourth of a salt-spoon of cayenne pepper tied in a small piece of muslin. When this pickle boils throw in the agarics and boil them in it over a clear fire moderately fast, from six to nine minutes. When tolerably tender put them into warm wide-mouthed bottles, and divide the spice equally amongst them. When perfectly cold, cork well, or tie skins and paper over them. Store in a dry place, and keep out the frost.