Looking like petite parasols, these tiny, ultra-delicate mushrooms are very clean and boast a gentle woodsy flavor. Saute quickly with mix of butter and olive oil along with chopped shallots or leeks, adding a little chicken stock to create a sauce. Toss with pasta, on top of crostini, over sauteed chicken breasts or thick fleshed white fish like halibut or striped bass. Mousseron grow wild in autumn and spring, then disappear after a few weeks. They're also known as fairy ring mushrooms - a name most fitting.