Dried Candy Cap Mushrooms
Lactarius rubidus, origin: Northern California
This rare mushroom, the Candy Cap has a haunting, intense maple flavor and is excellent in Crème Brûlée and baked goods as well as savory foods like winter squash or glazed duck.
A few go a long way.
Our wild Wine Forest Dried Candy Cap Mushrooms are too special to be presented as a kitchen staple. But once you've tasted candy caps, you'll want to have them for your cooking all the time.
Soaking Time to Rehydrate: 10 - 15 minutes
- Re-hydrate, chop and gently simmer with butter to use in baking or to mount with additional butter for baking
- Re-hydrate and clean then soak in milk or cream to infuse with flavor for use in recipes
- Clean with a soft brush and grind to incorporate into flour or sugar for use in recipes
- Clean with a soft brush, grind and use to cook into hot cereals