One of the mysteries of the English language finally explained.
An edible mushroom with a flattish white cap, pink gills, and a mealy smell.
Clitopilus prunulus, family Agaricaceae, class Hymenomycetes
- ‘It's a bad year for mushrooms - too hot on the Continent and too wet in Britain, and cèpes and mousserons are incredibly hard to come by.’
- ‘Alternatively you can go for wild mushroom risotto of girolles, St Georges and mousserons - types of mushrooms, in case you didn't know.’
- ‘Then come the mousserons (fairy-ring mushrooms), which are marinated in hazelnut oil and served on feathery salad burnet leaves with wild chives.’
- ‘The St. Peter's fish was served crispy skin up on a bed of tiny fiddleheads and mousserons that looked like doll food.’
- ‘The mousserons and the chestnuts interacted nicely and were in perfect harmony.’
- ‘This Catalan fricassee is the finest version of a traditional veal dish with mousserons, morels or chanterelles.’
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