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Details
The candy cap mushroom is a common specimen that grows in many areas of North America. Its name comes from its sweet, maple syrup flavor.
These dried candy caps can be reconstituted, but we would recommend adding them to soups and long braises dried and allowing them to infuse their flavors directly into the cooking liquid.
When ground in to a powder it’s often used in cookies and cakes, or used to infuse milk for candy cap custards and ice creams.
Additional Info
| Common Names | Candy Cap / Curry Milkcap |
|---|---|
| Ingredients | Dried candy cap mushrooms. |
| Recommended Applications | Candy Cap Mushrooms pair wonderfully with sweeter tasting savory dishes and mildly seasoned proteins such as pork, chicken or seafood. They really shine as a flavoring in dessert foods, such as cookies, cakes and ice cream. |
| Basic Preparation | Rinse candy cap mushrooms thoroughly in plenty of cold water. To reconstitute, place candy cap mushrooms in a non-reactive bowl and pour boiling water on mushrooms to cover. Let sit at least 20 minutes or until mushrooms are tender. |
| Qualities | All Natural, Gluten-Free, Kosher Parve, Non-GMO |
| Product Style | Whole |
| Cuisine | American, Asian, Chinese, European, French |
| Handling / Storage | Store in a cool, dry place. |
| Shelf Life | 2 Years |
| Country of Origin | China |
| Dietary Notes | May Contain Naturally Occurring Sulfites. |
| Precautions | The information provided for this product is for educational purposes only. This information has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure, or prevent any disease. We recommend that you consult with your physician or qualified healthcare practitioner before making any significant change in your diet. |
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