FAIRY RING MUSHROOMS

RECIPES AND TIPS

The name "Dry leg" refers to the particular texture of the stem of Marasmius oreades, which remains tough and leathery even after drying. This distinctive feature makes it easily recognizable and has inspired the popular name by which it is known.

WHY IS IT CALLED, IN ITALY, "DRY STEM"?

🌱 GROWTH PERIOD

Marasmius oreades grows spontaneously in the warmer months, from May to October, especially after heavy rains followed by sunny days. It is a mushroom that can grow multiple times in the same place during the same season, forming the classic “fairy rings,” as also happens with the trumpet of the dead.

📝 MEANING OF THE NAME

The Latin term Marasmius refers to the mushroom's ability to come back “alive” after a period of dehydration, while oreades recalls the nymphs of the woods, suggesting its natural habitat.

🌳 HABITAT

It is mainly found in meadows, grassy clearings, edges of paths, and well-drained pastures. It loves meadows well exposed to the sun. It often grows in groups and also grows arranged in circles or semicircles. It is a rustic mushroom and very common in hilly and mountainous environments.

🍳 USES IN THE KITCHEN

In cooking, it is appreciated for its intense aroma, which slightly recalls fresh bread or almond. It is well suited to being dried and used in soups, broths, risottos, fillings, or rustic flans. The caps are the tenderest part, while the stems, which are tougher, are generally discarded or used for broths and stocks.

🍽️ THE PORTION

The standard portion per person is about 8-10 grams of dried product, or 80-100 grams of fresh product for first courses, risottos, or soups. If used as a side dish or second course, we recommend 200 grams of fresh product or 20 grams of dried product.

🥣💧 SOAKING OF THE DRIED PRODUCT

Dried Marasmius oreades should be left in warm water for about 20 minutes. After soaking, it is advisable to remove the stem to eliminate any soil residues and then wash them carefully under running water.

🚫💧 SOAKING WATER

It is not recommended to use the soaking water for cooking. Even if it may seem fragrant, it contains invisible residues and impurities. Mushrooms should be eaten clean and cooked, without filtering the water in which they were soaked.

🧼 CLEANING

We recommend removing the stem and passing each specimen under running water, helping with fingers or a small brush to remove soil residues. After the first wash, they can be transferred to a colander and, if necessary, rinsed a second time. A possible soaking can only follow after this meticulous cleaning.

⏱️ COOKING

Marasmius oreades has firm flesh and an intense aroma. The recommended cooking time is about 15 minutes on low heat. It pairs very well with onion, garlic, or delicate aromatic herbs. It can also be added at the end of cooking in soups or risottos.

🧊 STORAGE

Dried mushrooms can be stored for a long time in the freezer. It is recommended to place them in rigid containers to prevent them from breaking. It is important to keep them away from humidity and other heavy foods that could crush them.

😬 BITTER AFTERTASTE

Generally, the flavor is sweet and fragrant, but they can become slightly bitter if too mature or cooked for too long. In these cases, a carrot or a potato can be added to balance the taste.

❄️ HOW TO FREEZE THEM

Marasmius oreades must not be frozen raw. Before freezing, they must always be cooked for at least 20 minutes. Once cooled, they can be frozen in ready-to-use portions.

Mushrooms and truffles: our story began in 1943.