Funghi

Garlic Marasmius

B tier

Garlic marasmius is the cook’s name for Marasmius scorodonius—used when the point is the allium-like perfume rather than sweet fairy-ring nuttiness. Caps are petite; a handful seasons a pan more than it fills it. Dry carefully to keep the garlic snap. Pair with butter, potatoes, and white meats as a wild garlic-mushroom accent. Keep separate in the pantry from classic mousseron so flavours do not blur.