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  • Nearly unknown in the U.S. market, mousseron mushrooms are coveted by French and Italian chefs. The heavenly scent translates to a fine, full-bodied flavor with hints of anise seed. The texture is soft and chewy, and like cepes or porcinis, fresh mousserons are fleshy and go well with all kinds of dishes from meat and fish to omelettes, stuffing and soups. When dried, they acquire a delightful nuttiness. In the British Isles, the mousseron is traditionally added to kidney pies or shepherd's pie.

Mousseron Mushrooms

"Scotch Bonnett Mushroom"

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