Cinnamon And Mushrooms: A Surprising Flavor Combination

Cinnamon and mushrooms may seem like an unlikely pairing, but it is a combination that has been explored in various recipes, including a dish by Yotam Ottolenghi. Cinnamon cap mushrooms, also known as Hypholoma sublateritium, are a variety of edible fungi with a unique flavour and texture that can be enhanced by cooking methods such as sautéing, grilling, or roasting. When paired with cinnamon, mushrooms take on an intense flavour, and the cooking technique can add a crunchy texture. This unusual combination has sparked interest among food enthusiasts, leading to creative culinary experiments.

Explore related products

Wild Mushrooms: A Cookbook and Foraging Guide

$14.5 $19.99

Wild Mushroom Cookbook: Soups, Stir-Fries, and Full Courses from the Forest to the Frying Pan

$11.15 $24.99

The Mushroom Cookbook: A Guide to Edible Wild and Cultivated Mushrooms - and Delicious Seasonal Recipes to Cook with Them

$20.82 $25

Cooking with Wild Mushrooms: 50 Recipes for Enjoying Your Porcinis, Chanterelles, and Other Foraged Mushrooms

$16.99 $16.99

Mushrooms: Deeply delicious recipes, from soups and salads to pasta and pies

$20.32 $21.95

Plants Only Holidays: Indulgent, Plant-Forward Recipes for the Festive Season

$11.1 $24.99

Cinnamon cap mushrooms

There are various recipes available online that use cinnamon cap mushrooms, including roasting them with olive oil, salt, and pepper, and serving them as a topping on a salad or with other roasted vegetables. They can also be added to risotto or pasta dishes, such as papparedelle with cream, lemon, and marjoram.

Cinnamon and mushroom bruschetta

Cinnamon and mushrooms is an unusual combination, but it works! Cinnamon cap mushrooms are a variety of mushroom that is considered a delicacy in Japan. They are small in size, growing in clusters with caps that range in colour from golden-orange to brick red. Cinnamon cap mushrooms have a light, woodsy scent and a nutty taste.

For a unique bruschetta recipe, try combining cinnamon cap mushrooms with other varieties such as button, portobello, and shiitake mushrooms. You can also add in some king oyster mushrooms or wild mushrooms to elevate the dish. Here is a recipe for cinnamon and mushroom bruschetta:

Ingredients:

• Cinnamon cap mushrooms
• Button mushrooms
• Portobello mushrooms
• Shiitake mushrooms
• King oyster mushrooms (optional)
• Wild mushrooms (optional)
• Olive oil
• Butter
• Garlic
• Thyme
• Bread (French baguette, sourdough, or ciabatta)
• Salt and pepper, to taste

Instructions:

First, brush the bread slices with olive oil and toast them in the oven until crispy. Next, heat a large skillet over medium-high heat and add olive oil and butter. Add the thyme, garlic, and cinnamon stalks to the pan. Then, add the mushrooms in batches, being careful not to crowd the pan. Cook the mushrooms until they are browned and caramelized, stirring occasionally. Finally, spoon the mushrooms over the toasted bread slices and drizzle with the remaining oil from the pan.

For a vegan option, you can top the bruschetta with a mixture of coconut cream and minced herbs instead of butter. You can also add other ingredients to the bruschetta, such as tomatoes, balsamic vinegar, and mozzarella cheese.

This cinnamon and mushroom bruschetta recipe is a unique and delicious twist on the classic Italian appetizer. The combination of cinnamon cap mushrooms with other varieties adds a depth of flavour that is sure to impress!

Ottolenghi's mixed mushrooms with cinnamon and lemon

Cinnamon and lemon are two ingredients that give an intense flavour to mushrooms. Ottolenghi's mixed mushrooms with cinnamon and lemon is a recipe from Yotam Ottolenghi's first cookbook, "Ottolenghi: The Cookbook" (Ebury Press 2008). The book was written with his partner Sami Tamimi, who he opened a food shop, patisserie, deli, restaurant, and bakery with in London in 2002.

The recipe involves cooking the mushrooms with cinnamon and lemon to create a 'crunchy' texture. The mushrooms are cooked with olive oil, thyme, garlic, parsley, cinnamon stalks, salt, and pepper. The recipe calls for a mix of button, oyster, enoki, chestnut, and shiitake mushrooms. The cinnamon and lemon add an intense flavour to the mushrooms, and the cooking technique adds a crunchy texture to the dish.

The recipe has received positive reviews, with some people noting that it is a good vegetarian option and a unique combination of ingredients. One person described it as a "huge hit" with their guests when served as a side dish. Another person commented that they liked the "crunchy" texture of the dish.

Cinnamon cap mushrooms, or Hypholoma sublateritium, are also an edible variety of mushrooms that are small in size and grow in tight clusters with convex caps on top of tall, slender stems. These mushrooms have a light, woody scent and a mild, earthy, nutty taste. They are considered a delicacy in Japan and are often roasted or pan-fried to bring out their natural flavours.

Explore related products

Healing Mushrooms: A Practical and Culinary Guide to Using Mushrooms for Whole Body Health

$13.24 $18

Six Seasons: A New Way with Vegetables

$22.49 $40

Edible Wild Mushrooms of North America: A Field-to-kitchen Guide

$38.2 $45

Easy Vegetarian Slow Cooker Cookbook: 125 Fix-and-Forget Vegetarian Recipes

$14.49 $16.99

National Audubon Society Field Guide to North American Mushrooms (National Audubon Society Field Guides)

$81.78

Amazon Grocery, Sliced White Mushrooms, 8 Oz (Previously Fresh Brand, Packaging May Vary)

$2.59

Cinnamon cap mushrooms in soup

Cinnamon cap mushrooms, or Hypholoma sublateritium, are considered a delicacy in Japan and are valued for their crisp, nutty taste. They are small in size, averaging 3-10 centimeters in diameter, and grow in tight clusters with convex caps on top of tall, slender stems. The caps are firm and can range in colour from golden-orange to brick red, with the colour fading to white around the edges. Cinnamon cap mushrooms have a light, woodsy scent and retain their firm, crisp texture when cooked. They offer a mild, earthy, nutty taste, which may become bitter as they mature.

Cinnamon cap mushrooms are commonly incorporated into soups in Japan. They are often cooked with amitake and hanaiguchi mushrooms in a base of konbu kelp and soy sauce to create an umami-flavoured dish. Cinnamon cap mushrooms are best suited for boiling, sautéing, and pan-frying. They can be used whole, but they should be cleaned and trimmed prior to use.

When making cinnamon cap mushroom soup, you can follow a similar recipe to a mushroom-spinach soup with cinnamon, coriander, and cumin. Start by cooking a variety of mushrooms until they are dark golden brown and well caramelized. Then, add spices such as cinnamon, coriander, and cumin, along with tomato paste, thyme, and allspice. Cook until fragrant, about 1 minute. Next, stir in water, salt, and black pepper, and bring the mixture to a simmer. Finally, add baby spinach and cook until just wilted. You can use an immersion blender to purée the soup if you prefer a smoother texture.

Alternatively, you can try Ottolenghi's mixed mushrooms with cinnamon and lemon. This recipe involves cooking the mushrooms with olive oil, thyme, garlic, parsley, and cinnamon stalks before adding lemon juice at the end. Cinnamon cap mushrooms also pair well with grilled meats, seafood, garlic, onions, chives, sweet peppers, cherry tomatoes, tarragon, parsley, red wine, miso, and creamy cheeses like ricotta, Gruyere, and Emmentaler.

Cinnamon cap mushrooms in risotto

Cinnamon cap mushrooms, also known as Chestnut, Brick Cap, or Brick Top mushrooms, are a delicacy in Japan. They are small in size, averaging 3-10 centimeters in diameter, and grow in tight clusters with convex caps on top of tall, slender stems. The caps are firm and can range in colour from golden-orange to brick red, with the colour fading to white around the edges. Cinnamon cap mushrooms have a light, woody scent and retain their firm, crisp texture when cooked. They offer a mild, earthy, nutty taste, which may become bitter as they mature.

Cinnamon cap mushrooms are considered a delicacy in Japan and are valued for their crisp, nutty taste. They are commonly used in a variety of dishes, including risottos. When making a cinnamon cap mushroom risotto, it is recommended to roast or pan-fry the mushrooms first to bring out their natural flavour and crisp texture.

To make a mushroom risotto, you will need a combination of different types of mushrooms, such as cremini, shiitake, portobello, oyster mushrooms, chanterelles, and maitakes. In addition to the mushrooms, you will need Arborio rice or orzo, dry white wine, vegetable broth, Pecorino or Parmesan cheese, fresh thyme, parsley, and salt and pepper.

• Heat a large, well-seasoned cast-iron skillet or Dutch oven over medium-low heat.
• Drizzle in some olive oil.
• Add the cinnamon cap mushrooms in batches to avoid overcrowding the skillet. Cook undisturbed for 4-5 minutes until they start to brown, then flip and cook for another 4-5 minutes.
• Season the mushrooms with salt and pepper and remove them from the pan using a slotted spoon.
• Add the remaining oil to the pan and sauté shallots or garlic for 2-3 minutes until fragrant.
• Add the rice or orzo and cook, stirring occasionally, for about 10 minutes.
• Pour in the white wine and vegetable broth in gradual additions, stirring constantly until the liquid is absorbed.
• Return the mushrooms to the pan and stir them into the risotto.
• Cook until the risotto is creamy but the rice or orzo retains a slight bite.
• Garnish with fresh thyme or parsley and serve immediately.

This cinnamon cap mushroom risotto is a perfect elegant main dish for a cozy dinner or a special occasion. The combination of earthy mushrooms, nutty cinnamon caps, and creamy risotto creates a delicious blend of flavours and textures.

Frequently asked questions