Wineforest Candy Cap Mushrooms

Wineforrest Foods Dried Candy Cap MushroomsThis rare mushroom, the Candy Cap has a haunting, intense maple flavor. It 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…

These wild, Wineforest 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.

Dried mushrooms are a quick and handy way of having the luscious flavor of wild mushrooms whenever you want. The brief fresh season for wild mushrooms leaves us longing for more. Dried mushrooms are often easier to use and are always less expensive than their fresh equivalents.

As one of the very first pioneers in the American wild mushroom business, Wineforest Wild Foods holds a love and respect for the forest ecosystem from which the mushrooms grow. These Northern California based forrargers sell to top chefs in the Bay Area and beyond.

Soaking Time to Rehydrate: 10 to 15 minutes. Learn the best way to rehydrate mushrooms.

Suggested Uses:

  • 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

Candy Cap Candied Nuts Recipe
From Wineforrest Foods
Sweet, salty, crunchy, maple toasty, spicy disappearing acts. Prepare these with Wild Pecans or Wild Black Walnuts for more intensity of flavor.

Yields 3 cups of candied nuts

3 cups of pecans, walnuts, or a combination of nuts
1 egg white
¼ cup Wine Forest Candy Cap Sugar
¼ cup light brown sugar
1/8 teaspoon vanilla
scant 1/16th teaspoon (pinch) of cayenne pepper
more scant (smaller pinch) cinnamon
1/2 teaspoon fine sea salt

Position a rack in the center of the oven. Preheat the oven to 275°F.

Line a baking sheet with parchment paper and spray the parchment paper with a fine mist of vegetable oil.

Combine the brown sugar, Candy Cap Sugar, cayenne pepper, cinnamon and sea salt in a bowl.

In the bowl of a stand mixer, beat the egg white until stiff. Add the vanilla and dried ingredients and fold them into the egg whites. Fold in the pecans, coating them.

Turn the coated nuts out onto the oiled parchment paper, spreading them out. Bake until browned, approximately 20 – 30 minutes. Remove from oven and let cool until the nuts stick together and the coating is solid enough to hold together. Lift the crunchy nuts off the paper in chunks.

Store in an airtight container.

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