Provenance : Turkey, Bulgaria, Slovenia, France, Spain.

Season : From May to July and September to October.

Habitat : in meadows, on lawns in circles.

Taste : Characteristic, pronounced, like flour or bitter almonds.

Cooking tips:

The Fairy-Ring Mushroom is very fragrant and a reasonable quantity is enough to flavour a dish. The fibrous stem is to be discarded.

The Fairy-Ring mushroom is usually eaten cooked, in parsley, cream, with white meats (porc, poultry, veal) which it seasons.

It can be added to omelettes, in soups and in sauces.