In Europe, Mousserons grow in the spring and autumn; in North America they grow in the spring. They grow in grassy places, such as lawns and meadows. Most people with lawns just regard the mushroom as a nuisance.
They often grow in Fairy Rings that increase outwardly in size each year. Rings in clearings in some forests can be hundreds of years old and hundreds of feet across.
Mousserons have flat, buff to dark browny-gold caps that are generally no more than 1 inch wide (2.5 cm) and thin stems. They usually don't have too many insects in them.
They are chewy and soft, with a very good smell and taste.
Their firm texture stands up to long cooking. In fact, they should be cooked for a minimum of 15 minutes to make them less chewy. Discard stems, as they are usually woody. Dried ones don't need to be presoaked, as this mushroom can absorb water very well.
Many other mushrooms, including some you don't want to eat, also grow in Fairy Rings. Make sure a wild mushroom expert inspects them for you first. And even if you do get a positive identification of the mushrooms in your lawn being Mousserons, they may have absorbed pesticides, fertilizer or other substances from visiting cats or dogs that you wouldn't want to eat.
Prepare this satisfying and nourishing, meal-in-a-bowl to celebrate Chinese New Year. It is a spoon and chopsticks (or fork) dish that is easy to prepare and the ingredients are readily available at your supermarket.
Preparation Time: 13 Minutes
Cooking Time: 20 Minutes
- 12 oz (375 g) stir-fry beef strips
- 3 tbsp (45 mL) cornstarch
- 2 tbsp (25 mL) naturally brewed soy sauce
- 1 tsp (5 mL) finely minced gingerroot
- 3 cloves garlic, minced
- 8 oz (250 g) 1/4 inch (5 mm) wide rice noodles
- 3 cups (750 mL) sodium-reduced beef stock
- 3 tbsp (45 mL) oyster-flavoured sauce
- 2 cups (500 mL) thinly sliced Ontario Cabbage
- 2 cups (500 mL) sliced Ontario White Button or Crimini Mushrooms
- 3 Ontario Carrots, thinly sliced diagonally
- 1 cup (250 mL) frozen corn, thawed
- 1 tbsp (15 mL) red wine vinegar
- 2 green onions, thinly sliced
Sn bowl, combine beef, 1 tbsp (15 mL) of the cornstarch, the soy sauce, ginger and garlic; set aside. In heatproof bowl, cover rice noodles with boiling water; soak for 10 minutes or until tender. Drain and divide among serving bowls.
In large saucepan or wok, bring stock and oyster flavoured sauce to boil. Stir in beef; reduce heat and simmer for 2 minutes. Add cabbage, mushrooms and carrots; return to boil. Reduce heat and simmer 3 minutes. Add corn; increase heat to high and bring to boil.
In small bowl, whisk remaining cornstarch with 2 tbsp (25 mL) water; stir into saucepan and simmer for 2 minutes or until glossy and slightly thickened and vegetables are tender. Stir in vinegar. Ladle soup over noodles; sprinkle with green onions.
Tip: You can substitute 8 oz (250 g) spaghetti for the rice noodles, cooking according to package directions.