Fairy Ring Mushroom with Pork Chops

Spring brings us several edible or even delicious mushrooms, such as the Fairy Ring Mushroom, Morels and the Mushroom of Saint George.

The Fairy Ring Mushroom is a very common mushroom in many countries. The name is not very helpful since many mushrooms grow in the pattern of a ring. The German and Dutch names (Rasen-Schwindling and Weidekringzwam) are more helpful; these refer to the fact that they grow in meadows and lawns.

In France the Mushroom of Saint George is called mousseron and the Fairy Ring Mushroom faux mousseron. But because of the limited availability of the Mushroom of Saint George the faux (false) is dropped in the second name and the Fairy Ring Mushroom is often referred to and sold as mousseron.

It’s a small, very edible mushroom, available from early spring until late autumn. Its taste is a bit sweet and perhaps that’s why some people suggest using them to make sweet cookies. Hm, we think you can do better than that!

We combine the Fairy Ring Mushroom with excellent organic pork (also a touch of sweetness), cream, white wine, fresh sage and a splash of cognac to give the dish a nutty component.

Wine Pairing

We enjoyed our Fairy Ring Mushrooms and pork with a glass of Austrian Zweigelt, produced by Weingut Prechtl. This red wine is fruity and elegant with notes of blackberry and cherry. The tannins are well structured but not overly present. In general you’re looking for a full bodied red wine with fruit and not too much acidity.

What You Need

  • 2 Organic Pork Chops with lots of nice fat (Sirloin or Shoulder)
  • 100 gram of Fairy Ring Mushroom
  • Half a glass of Dry White Wine
  • Fresh Sage
  • Chicken Stock
  • Crème Fraîche
  • Splash of Cognac
  • Olive Oil

What You Do

Start by cleaning the mushrooms with kitchen paper. Remove the stems. Fry the caps in olive oil. When the liquid has evaporated, add some dry white wine and two finely chopped leaves of sage. Allow to simmer for 5 minutes or so. Add some crème fraîche and a few moments later a splash of cognac. Stir and leave to simmer for another 5 minutes. In parallel fry the pork chops until brown and leave to rest in aluminium foil. Remove the pork fat from the pan and deglaze with chicken stock. Reduce. Now add the liquid from the pan to the mushrooms, add more finely chopped sage and some black pepper.

  • Fairy Ring Mushrooms with Pork ©cadwu
  • Fairy Ring Mushrooms ©cadwu
  • Zweigelt made by Weingut Prechtl

Saint George’s Mushroom with Pasta

Spring brings us several edible or even delicious mushrooms, such as the Mushroom of Saint GeorgeMorels and the Fairy Ring Mushroom.

The mushroom of Saint George (Calocybe gambosa) is usually the first edible mushroom to appear. Its name derives from St George’s Day, 23rd April, by which date it can be found in the UK. Its French and Italian name (for instance Tricholome de la Saint-Georges in France) also refer to this day. Its Dutch name (Voorjaarspronkridder) and its Swedish name (Vårmusseron meaning spring mushroom) refer to the fact that the mushroom is available for a short period only.

Famous chef and author Jane Grigson isn’t a fan of the mushroom. In her classic book The Mushroom Feast she writes “I have omitted one or two which our mushroom books follow each other in praising too highly. One of these is the Saint George’s Mushroom.” 

Perhaps because the smell is so rare? Some say the mushroom smells of cucumber; others say melon rind or refer to a mealy scent. We think it’s more like overripe zucchini or even ghee that is a bit offish. In all cases, a not-very-pleasant-smell to remember. The good news is that the smell disappears as soon as you heat the mushrooms.

The mushroom of Saint George is clearly a spring-mushroom, but we think that you will have some reminiscence of autumn when eating this dish. A hint of earthiness. Intense but not overwhelming. However, the combination of ramson and Saint George’s mushroom is 100% spring.

Confused? Perhaps that’s part of the fun of eating Saint George’s mushroom.

Wine Pairing

We suggest an oaked chardonnay, for instance Domaine De La Prade from the Languedoc region in France. The wine has a pale, yellow colour, aromas of ripe tropical fruit and its taste is intense, buttery and comes with a touch of oak. The wine has a long lasting taste. 

Feel free to go for a US or Australian Chardonnay. A full-bodied, gently oaked chardonnay will go very well with the mushroom and the udon.

What You Need

  • 1 bunch of Udon
  • 150 grams of Saint George’s Mushroom
  • Fresh Ramson (5 Leaves and Flowers)
  • Chicken Stock
  • Black Pepper
  • Crème Fraîche
  • 4 Slices of Excellent Pancetta
  • Olive Oil

What You Do

Clean the mushrooms with kitchen paper and if necessary clean the stems with a sharp knife. Slice the pancetta in small slices. Heat a heavy iron skillet, add olive oil and quickly fry the pancetta. Transfer to a plate with kitchen paper and keep in the oven on 60° Celsius or 140° Fahrenheit. Slice the mushrooms, fry them gently in the pan and reduce the heat. Add chicken stock. Add some crème fraiche. In parallel cook the udon for 10 minutes. Drain the udon and keep some of the cooking liquid. Add the udon to the mushrooms in the pan, add black pepper and stir gently, making sure all pasta is covered. Add some cooking liquid to make sure it’s nice and moist. Add the pancetta and the sliced leaves (lengthwise, remove the vein) of ramson, mix and serve immediately. Decorate with a ramson flower.

  • Saint George's Mushroom with Pasta ©cadwu
  • Saint George's Mushroom with Pasta - Ingredients ©cadwu
  • Saint George's Mushroom ©cadwu
  • Domaine La Prade Chardonnay ©cadwu