Marasmius oreades, Origin: Bulgaria This is one of European's most popular mushrooms. More and more particularly clever American chefs have become quite smitten with these. The flavor is much like porcini, but with a touch of hazel flavor. There is SO MUCH flavor in a small amount of these light-as-feathers little powerhouses. Since they tend to grow in sandy soil, rinse them two to three times in water before using. Like many other mushrooms, they are great with pasta, over meats, poultry and are excellent incorporated into meatballs and vegetarian and vegan dishes. Soaking Time to Rehydrate: 5 minutes How to rehydrate your dried wild mushrooms. Suggested Uses: Chop or leave whole and sauté Incorporate into sauces, soups and stews Roast and serve as a side dish Recipes: Mushroom Pâté Spread (Classic Meadow) Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines