Laura Smith
Candy cap mushrooms are small, fragrant mushrooms native to North America. They are unique among edible mushrooms in that they are used primarily as a flavoring, similar to vanilla or saffron, rather than as a vegetable. Candy caps are highly aromatic and have a distinctive sweet smell and taste, often likened to maple syrup, butterscotch, brown sugar, or curry. They are used in both sweet and savory dishes, with the characteristic aroma intensifying when the mushrooms are dried.
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What You'll Learn
- Candy cap mushrooms are native to North America and grow in moss, rotting wood, and pine forests
- They are small, fragrant, and have a unique sweet smell and taste
- They are used in cooking as a flavouring, often in desserts, and are compared to vanilla, saffron, and truffles
- They are one of the only sweet mushroom varieties and are highly prized for their sugary fragrance
- They are a favourite among chefs for their versatility and ability to be used in both sweet and savoury dishes
Candy cap mushrooms are native to North America and grow in moss, rotting wood, and pine forests
Candy cap mushrooms are a unique variety of mushrooms native to North America. They are highly sought after for their sweet fragrance and flavour, which is reminiscent of maple syrup, butterscotch, brown sugar, or caramel. Candy caps are tiny mushrooms, usually only 1-2 centimetres in diameter, with flattened, round caps that range in colour from brown to burnt orange. They are often found growing in moss, rotting wood, and pine forests, particularly in the Pacific Northwest and the San Francisco area.
Candy caps are members of the Lactarius family of mushrooms, which are known for producing a type of latex or milk when cut or bruised. The latex of candy caps is thin and watery, resembling milk that has been diluted with water. This latex does not change the colour of the mushroom's flesh, even when exposed to air, and the flesh itself should be mild-tasting to somewhat sweet, without any bitterness or acridity.
Candy cap mushrooms are not typically consumed as a vegetable like other edible mushrooms. Instead, they are primarily used as a flavouring agent, similar to vanilla, saffron, or truffles. Their strong aroma and unique flavour make them a favourite among chefs, who use them in both sweet and savoury dishes. In sweet preparations, candy caps are commonly used in desserts such as cookies, ice cream, and marshmallows. They can be ground into a powder or rehydrated to create a sweet cooking liquid. Candy caps are also used in savoury dishes, particularly those with sweet or smoky elements, such as pork or fish.
Candy cap mushrooms grow along roads, trails, and in organic materials such as moss and rotting wood. They can be found under conifers like pine, spruce, and Douglas fir, as well as hardwoods like oak. They fruit in the later part of the edible mushroom season and can continue fruiting into early springtime. Foraging for candy caps can be labour-intensive, as they are small and scattered, which contributes to their high commercial price.
When consuming candy cap mushrooms, it is important to exercise caution as some individuals may be allergic to them. It is recommended to try a new mushroom variety in small quantities initially. Candy caps are typically used in their dried form, as the characteristic aroma intensifies upon drying. The drying process transforms the chemical compound quabalactone III into sotolon, resulting in an even more potent aroma.
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They are small, fragrant, and have a unique sweet smell and taste
Candy cap mushrooms are small, fragrant, and have a unique sweet smell and taste. They are tiny mushrooms, measuring only 1-2 centimetres in diameter, with flattened, round caps. The caps are slightly bumpy with a centre divot and range in colour from brown to burnt orange. The margins can be wavy or frilled, and the thin edges may curl and upturn with age. The gills underneath the cap are pale orange and run down into the stem, which may be hollow or solid and is typically tan to orange.
The mushrooms have a unique aroma that is often compared to maple syrup, but can also resemble butterscotch, brown sugar, caramel, or even curry. This scent is due to the presence of the chemical compound quabalactone III in the fresh tissue and latex of the mushroom. When dried, quabalactone III is hydrolysed into sotolon, an even more potent aromatic compound that is one of the main contributors to the scent of maple syrup and curry. The fragrance of fresh candy caps is faint, but it becomes much stronger when the mushrooms are dried, and it can be powerful enough to perfume an entire room for a year.
Candy caps are native to North America and grow along roads, trails, and in organic materials such as moss and rotting wood, typically beneath conifers like pine and spruce, or hardwoods like oak. They are one of the only sweet mushroom varieties and are highly prized for their sugary fragrance and small size. They are used primarily as a flavouring agent in both sweet and savoury dishes, similar to vanilla, saffron, or truffles. In sweet dishes, they are commonly used in desserts such as cookies, ice cream, marshmallows, and bread pudding. They can be ground into a powder or rehydrated to create a sweet cooking liquid. In savoury dishes, they complement smoked meats such as pork and fish.
Candy caps are available fresh from mid to late winter, while dried candy caps can be purchased year-round. They are highly sought after by chefs for their unique flavour and aroma, but they are labour-intensive to forage, which drives up their price in the commercial marketplace. When purchasing candy caps, it is important to carefully examine them to ensure they are not rotten or infested with insects.
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They are used in cooking as a flavouring, often in desserts, and are compared to vanilla, saffron, and truffles
Candy cap mushrooms are used in cooking as a flavouring, often in desserts, and are compared to vanilla, saffron and truffles. They are one of the only mushroom varieties with a sweet taste, and their sugary fragrance is highly prized. Their flavour has been likened to maple syrup, butterscotch, brown sugar, caramel, and even curry.
When cooked or dried, the mushrooms develop a maple syrup taste. The raw mushroom may have a very faint maple aroma, but this characteristic maple flavour only appears after cooking or dehydration. The mushrooms are also said to have a unique aroma that is much stronger than maple syrup or curry powder. This is due to the presence of quabalactone III, an aromatic lactone. When the mushroom is dried, quabalactone III is hydrolysed into sotolon, an even more powerfully aromatic compound, and one of the main aroma compounds in maple syrup and curry.
Candy caps are used in cooking in dried form, as the characteristic aroma intensifies upon drying. The dried mushrooms are either powdered or infused into one of the liquid ingredients used in the dish. They are used in desserts such as ice cream, marshmallows, caramels, and cookies. They can also be used to make a sweet garnish for cakes and ice cream.
Candy caps are also used in savoury dishes, often to complement smoked meats such as pork and fish. They can be used in bread, pancakes, waffles, and chutney. They are versatile and a favourite among chefs due to their unique flavour.
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They are one of the only sweet mushroom varieties and are highly prized for their sugary fragrance
Candy cap mushrooms are one of the only mushroom varieties with a sweet taste. They are highly prized for their sugary fragrance, which is often likened to maple syrup. The mushrooms are small, ranging from 1-2 centimetres in diameter, with flattened, round caps. The caps are slightly bumpy with a centre divot and their colour ranges from brown to burnt orange. They are native to North America and grow along roads, trails and in organic materials such as moss and rotting wood.
The unique fragrance of candy cap mushrooms is due to the presence of the chemical compound quabalactone III in their fresh tissue and latex. When the mushroom is dried, quabalactone III is hydrolysed into sotolon, which has a much more potent aroma and is one of the main compounds responsible for the scent of maple syrup. This intensification of fragrance upon drying makes dried candy caps highly prized for culinary applications.
Candy cap mushrooms are not typically consumed as a vegetable like other mushrooms. Instead, they are primarily used as a flavouring agent, similar to vanilla, saffron or truffles. They are versatile and can be used in both sweet and savoury dishes. In sweet preparations, they are commonly used in desserts such as cookies, ice cream, marshmallows, bread pudding and candies. They can be ground into a powder or rehydrated to create a sweet cooking liquid. In savoury applications, they complement smoked meats such as pork and fish.
Candy caps are available fresh from mid to late winter, while dried candy caps can be purchased year-round. They are highly sought after by chefs and are quite labour-intensive to forage, resulting in a high commercial price. When foraging candy caps, caution must be exercised due to the presence of hazards such as thorns and poison oak in their natural habitat. Proper quality control is essential when handling these mushrooms, both in the field and in the kitchen.
Candy caps encompass several species within the Lactarius genus, including Lactarius rubidus, Lactarius rufulus and Lactarius fragilis. While these species share similar characteristics, there are some notable differences. Lactarius rubidus is often a burnt-orange colour, while Lactarius rufulus tends to have redder caps and occurs exclusively under oak trees. Lactarius fragilis is lighter in colour, ranging from reddish-brown to light brown with yellow tones on its gills. Lactarius camphoratus, another species found in the Midwest, Northeast and Europe, has a milder flavour and is considered by some to be a suitable substitute for the more potent varieties.
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They are a favourite among chefs for their versatility and ability to be used in both sweet and savoury dishes
Candy cap mushrooms are small to medium-sized mushrooms, typically ranging from 1-4" wide and 1-2 cm in diameter. They are native to North America and can be found growing along the West Coast of the United States, particularly in the Pacific Northwest and the San Francisco area. They grow in moss, duff, or rotting matter beneath conifers such as pine, spruce, and Douglas fir, or hardwoods such as oak.
Candy caps are known for their highly aromatic and sweet fragrance, resembling maple syrup, butterscotch, brown sugar, or curry. This distinctive scent is caused by the presence of quabalactone III, an aromatic compound that, when dried, hydrolyzes into sotolon—the compound responsible for the potent aroma of maple syrup and curry. The raw mushroom may have a faint maple aroma, but the characteristic maple-like flavour only develops after cooking or drying. Candy caps also contain B vitamins such as thiamine, riboflavin, and folate, which contribute to overall brain health.
Candy cap mushrooms are not typically consumed as a vegetable; instead, they are used primarily as a flavouring agent, similar to vanilla, saffron, or truffles. They are versatile and can be used in both sweet and savoury dishes. In sweet preparations, candy caps are commonly used in desserts such as cookies, ice cream, marshmallows, caramels, and bread pudding. They can be ground into a powder or rehydrated to create a sweet cooking liquid. The mushrooms can also be simmered in a simple syrup to create a garnish for cakes and ice cream.
In savoury dishes, candy cap mushrooms pair well with smoked meats such as pork and fish. They can be used as a chutney or relish, or to flavour dishes that traditionally have sweet accompaniments. Their versatility and unique flavour make them a favourite among chefs, who are always looking for new and interesting ingredients to incorporate into their recipes.
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Frequently asked questions
Candy cap mushrooms are small to medium-sized mushrooms known for their sweet fragrance, likened to maple syrup, butterscotch, or brown sugar. They are used primarily for flavouring in cooking, both in sweet and savoury dishes.
Candy cap mushrooms are native to the Pacific Northwest and can be found growing along the West Coast of the United States, particularly in the San Francisco area. They grow in moss, rotting wood, or other organic materials, often under conifers like pine, spruce, and oak.
The taste of candy cap mushrooms is often described as sweet, with hints of maple syrup, caramel, butterscotch, or burnt sugar. Some species may have a subtle bitterness, but the mushrooms should not be bitter or acrid.
Candy cap mushrooms are typically used in dried form, as the aroma intensifies upon drying. The dried mushrooms can be ground into a powder or rehydrated to create a sweet cooking liquid. They are commonly used in desserts such as cookies, ice cream, and cakes, but can also be used in savoury dishes like chutney, or to complement smoked meats.
