In its dry state, the fairy ring mushroom exudes a very pleasant fragrance of bitter almond, concentrated through the drying process. Easy to use once rehydrated, the fairy ring mushroom makes for a real treat in an omelette or to liven up a sauce.
We recommend not using the stems of the fairy ring mushrooms, or reducing them to a powder to perfume your sauces. Tip: place the stems in a tea bag, dip them in the sauce during cooking and then remove (like a bouquet garni).
The dehydrated fairy ring mushroom truly stands out from its fresh counterpart as, during the drying process, it concentrates its fragrances and takes on intense fungal notes. The very strong flavour of the fairy ring mushroom makes it a "condiment mushroom" par excellence, for broths, white meats in sauce (veal blanquette, etc.), and fish en croûte or en papillote.