Candy Cap Mushrooms Dried, a member of the Milk Cap family, have a unique maple aroma when they are dried. Just a few dry Candy Caps, left out in the kitchen, will make the room smell like maple syrup. Candy Cap Mushrooms Dried are a beautiful addition to pancakes, waffles, cookies, flan, ice cream, and cheesecake. They pair particularly well with pecans and other nuts. Once you start experimenting with this unique, unmistakable flavor, you’ll want to put it into everything. We suggest pumpkin pie.
Far West Fungi creates this line of dried mushrooms by air-drying a select portion of its fresh organic and wild foraged mushrooms. All drying is done in-house at our own commercial kitchen, where great care is taken to preserve the natural essence of the mushroom. The result is a powerful, concentrated mushroom product, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Dried mushrooms can be reconstituted in any kind of warm liquid (wine, broth, cream, ect.) for 15 – 20 minutes, and then used in any application in which fresh mushrooms are called for. Try them as a base for soups and sauces, combine with eggs in a scramble or omelet, cook into a risotto, or toss with pasta.
The candy cap mushroom is a common specimen that grows in many areas of North America. Its name comes from its sweet, maple syrup flavor.
These Candy Cap Mushrooms Dried can be reconstituted, but we would recommend adding them to soups and long braises dried and allowing them to infuse their flavors directly into the cooking liquid.
When ground in to a powder it’s often used in cookies and cakes, or used to infuse milk for candy cap custards and ice creams.