Michael Davis
Mushrooms are known for their earthy, woody, and meaty flavours, but some mushrooms are sweeter than others. One of the sweetest mushrooms is the candy cap or curry milkcap (Lactarius camphoratus and L. rubidus). This mushroom has a maple syrup-like aroma and a sweet taste, and it is often used in desserts such as ice cream, panna cotta, and cheesecake. Another mushroom with a sweet taste is the beech mushroom, which has a sweet nuttiness when cooked, though it tastes bitter when raw.
| Characteristics | Values |
|---|---|
| Common name | Candy cap, curry milkcap |
| Scientific name | Lactarius camphoratus, Lactarius rubidus, L. rufulus (southern candy cap) |
| Odor | Maple syrup, butterscotch, curry, fenugreek |
| Flavor | Sweet, lacking bitterness or acridity |
| Texture | Thin, whey-like latex |
| Color | No zonate pattern of coloration on the pileus |
| Use | Flavoring, baking, desserts, steeping in milk |
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What You'll Learn
Candy caps are the sweetest mushroom
Candy caps, or Lactarius rubidus, are considered the sweetest mushroom. They are highly aromatic and are used as a flavouring in various dishes. The fresh tissue and latex of the candy cap mushroom contain the odoriferous compound quabalactone III, which has a faint aroma of maple syrup. However, when dried, the quabalactone III is hydrolysed into sotolon, resulting in a powerful aroma of maple syrup and butterscotch. This makes the dried candy cap mushroom ideal for infusing dairy-based desserts with a rich maple flavour.
Candy caps are versatile in cooking and can be used in both savoury and sweet dishes. In savoury dishes, they can be used to add a sweet counterpoint to the savoury flavours. For example, they can be used in baking and desserts or to complement the savoury notes of meat. They are particularly well-suited for desserts that feature a lot of dairy, such as ice cream, panna cotta, or cheesecake. To incorporate candy caps into these desserts, simply steep the dried mushrooms in milk to infuse the dairy with the rich maple flavour.
Candy caps can also be used in baked goods, such as cookies, cakes, and sweet breads. They can be finely chopped or ground into a powder and added to the batter or dough. Their unique flavour and versatility make them a sought-after ingredient, and they can be purchased from gourmet stores or online. However, they are a little pricey, so it is recommended to reserve candy cap dishes for those who will truly appreciate their distinctive flavour.
It is important to note that candy caps can be mistaken for other toxic species of mushrooms, so proper identification is crucial before consumption. Additionally, drying the candy caps is essential to intensify their aroma and flavour. Overall, candy caps offer a unique and delightful culinary experience for those who enjoy experimenting with new and interesting ingredients.
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Candy caps taste like maple syrup
Candy caps are valued for their highly aromatic qualities and are used as a flavoring. They are members of the Lactarius family and are generally thought to be ectotrophic. They are not typically consumed as a vegetable like most other edible mushrooms. Instead, they are used primarily as a flavoring, much like vanilla, saffron, or truffles. Candy caps are unique among edible mushrooms in that they are often used in sweet and dessert foods, such as cookies and ice cream. They are also used in puddings, cakes, and other dessert items.
The flesh and latex of candy caps should always be mild-tasting to somewhat sweet, lacking any hint of bitterness or acridity. However, there are some species of Lactarius, such as L. luculentus, where the bitterness is subtle and may not be noticeable for a minute or so after tasting. The latex of candy caps appears thin and whey-like, like milk mixed with water. This latex does not change colour or discolour the flesh of the mushroom.
The scent of candy caps has been described as a sweet, wonderful smell of maple syrup or burnt sugar. Their flavour and scent intensify with drying, so many users dry the mushrooms, powder them, and use the powder to flavour dishes. Dried candy caps are known to retain their scent for a very long time, even decades.
The distinct aroma of candy caps was discovered in 2012 by Humboldt State University's chemical ecologist and natural product chemist, William Wood. The odoriferous compound found in the fresh tissue and latex of the mushroom was identified as quabalactone III, an aromatic lactone. When the tissue and latex are dried, quabalactone III is hydrolyzed into sotolon, a highly aromatic compound responsible for the aroma of maple syrup and curry.
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Candy caps are used in desserts
Candy caps are a rare variety of mushrooms that are used in desserts due to their sweet taste. They are also known as curry milk caps and are valued for their highly aromatic qualities. They are used as a flavouring, much like vanilla, saffron, or truffles. The chemical responsible for the distinct odour of the candy cap is quabalactone III, an aromatic lactone. When the tissue and latex dry, quabalactone III is hydrolysed into sotolon, an even more powerfully aromatic compound, and one of the main compounds responsible for the aroma of maple syrup.
Candy caps are commercially gathered and sold in California, the United Kingdom, and Yunnan, China. They are also found in the Appalachian mountains and the Bay Area. They are appearing more frequently on restaurant menus, where they are primarily used in desserts.
Hunting candy caps can be hazardous as they tend to occur in conjunction with native blackberries, whose discrete thorns can be dangerous. They also grow near bare-branched but still potent poison oak. It is important to only choose mushrooms that are firm to the touch and visibly free of bugs. The gills of a candy cap start to discolour as they age, so the mushrooms should have gills that are a uniform pale orange.
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Button mushrooms are the most common
While the candy cap mushroom is known for its sweetness, button mushrooms are the most common type of mushroom. Also known as white button mushrooms, they are the same as cremini mushrooms but are harvested earlier, giving them a paler colour and milder flavour. They are versatile and can be eaten raw or cooked, working well in soups, salads, pizzas, pastas, and on their own. They are also great for stuffing. In fact, an estimated 90% of the mushrooms consumed in the US are of the button variety.
Button mushrooms are mild in flavour, with an earthy, nutty taste that intensifies when cooked, making them ideal for grilling and sauteing. They are commonly used worldwide and can be found in most grocery stores. They are also a good choice for babies due to their mild flavour and firm texture, as they help improve hand-eye coordination and provide beneficial nutrients.
White button mushrooms are also the same species as portobello mushrooms, but smaller. Portobellos are simply a larger, more mature version of the same species. They tend to get slimy when cooked in fat, so dry heat is recommended.
Cremini mushrooms, also known as baby bellas, are also the same species as button mushrooms but are picked later in their development, giving them a slightly bolder, earthier taste. They are still mild, however, and can be eaten raw, sauteed, or roasted. They brown nicely when sauteed in butter and are a tasty addition to any dish.
While button mushrooms are the most common, there are many other types of mushrooms to explore, each with its own unique characteristics and flavours. For example, maitake mushrooms are extremely versatile and can be used in a variety of dishes, while shiitake mushrooms have a pleasant, delicate texture that requires minimal cooking. Chanterelle mushrooms are known for their apricot-like scent and golden hue, and morel mushrooms have a honeycomb-like appearance. Each type of mushroom brings something different to the table, offering a wide range of culinary possibilities.
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Other mushrooms have a meaty taste
Mushrooms are incredibly versatile and can be used in a wide variety of dishes, from chicken dinners to pasta recipes. They are also a great way to add a meaty richness to vegetarian and vegan dishes. While some mushrooms are known for their mild flavour, others have a rich, meaty taste.
Shiitake mushrooms, for example, are native to East Asia and have a rich, meaty flavour. They are also less expensive than other varieties and can be used in a variety of dishes, from soups to stir-fries. When cooking with shiitake mushrooms, it is important to remove the stems as they are very fibrous and tough to eat.
Cremini mushrooms, also known as baby bellas, are another variety with a meaty texture. These mushrooms are great for stir-fries, tacos, and other dishes where a meat substitute is desired. They have a mild, savoury flavour and can be used in dishes such as Chicken Marsala. Creminis are also good for roasting, mixing into stuffing, or incorporating into a veggie burger patty.
Portobello mushrooms are essentially just larger, more mature cremini mushrooms. They have a tendency to get slimy when cooked in fat, so dry heat is recommended. They can be treated similarly to chicken and finished with a glaze.
King oyster mushrooms are another variety with a meaty texture. They can be used in dishes such as tacos, quesadillas, or pasta carbonara.
In addition to these varieties, there are many other mushrooms that can provide a meaty taste and texture to dishes. With their versatility and meat-like qualities, mushrooms are a popular ingredient for vegetarians, vegans, and those looking to reduce their meat consumption.
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Frequently asked questions
The sweetest mushroom is the candy cap or curry milkcap (Lactarius camphoratus). When dried, the mushroom has a rich and heady scent, like a combination of maple syrup and butterscotch.
The flesh and latex of candy caps are mild-tasting to somewhat sweet, lacking any hint of bitterness or acridity. However, there are some species of Lactarius where the bitterness is subtle and may not be noticeable for a minute or so after tasting.
The fresh candy cap has only a faint aroma of maple syrup. The chemical responsible for the distinct odor of the candy cap is quabalactone III, an aromatic lactone. When the tissue and latex are dried, quabalactone III is hydrolyzed into sotolon, a compound responsible for the aroma of maple syrup and curry.
Candy caps are often used in desserts, especially those with a lot of dairy. You can steep dried candy caps in milk to infuse the dairy with a rich maple flavor. They can also be baked and ground into a powder, or chopped finely and added to cookies, cakes, and sweet breads.
