Candy Cap Mushrooms
Candy Caps are mushrooms in the milk cap genus Lactarius. They are small, orange mushrooms that can be found on or near rotting wood, and soil. There are multiple species that have the characteristic maple scent when dried. Lactarius rubidus is known from Baja to BC.
Key Characteristics:
Milky Latex Juice – this species has ‘milk’ that is more translucent white, rather than opaque white
Color – Orange cap and stem
Shape – Cap is a rounded bumpy similar to an orange (the fruit). It is not viscid, or slimy when wet.
Stem – The stem is brittle. The entire Lactarius genus has brittle tissue. They are closely related to the Russulas which are also known for brittle tissue.
Scent – When dried they have a sweet, maple syrup scent
Habitat – The photos below were found in an urban park consisting of most of the common trees in the Puget Sound area. These were under Douglas fir, big leaf maple, and brambles.
Similar – There are many similar-looking species. There are multiple species of orange lactarius, that have milky white latex juice. Some can have an intensely spicy or bitter taste. When wet the caps for similar-looking species may be slimy or viscid. Some have opaque white milk rather than the more translucent, watery white milk of candy caps.
Candy cap mushrooms are known for their unique maple syrup-like aroma and are a popular ingredient in various sweet and savory dishes. Here are some popular methods for preparing them:
Candy caps can be quite bitter, or I have found bitter look-alikes in the same place that I have found true candy caps. Use a nibble and spit test to further aid identification and a decision on whether or not to eat them.
1. Drying and Grinding: Candy cap mushrooms are often dried to intensify their flavor. Once dried, they can be ground into a powder and used as a seasoning. This powder is great for adding a sweet, earthy flavor to desserts like cookies, ice cream, or even savory dishes.
2. Infusing in Liquids: The mushrooms can be infused in liquids like milk, cream, or even alcohol. This method is popular for making flavored custards, ice creams, and sauces. The infused liquid takes on the sweet, rich flavor of the candy caps.
3. Baking: Incorporating chopped or powdered candy cap mushrooms into baked goods is a common use. They work well in recipes for cakes, muffins, and bread, providing a unique sweet flavor.
4. Sautéing: For a savory twist, candy cap mushrooms can be sautéed with butter or oil. This method is ideal for creating a flavorful base for risottos, pasta dishes, or as a topping for meats and vegetables.
5. Making Syrup: Candy cap mushrooms can be used to make a distinctive syrup. This syrup can be used as a topping for pancakes, waffles, or even in cocktails.
6. Incorporating into Desserts: Candy caps are often used in sweet dishes like crème brûlée, panna cotta, or cheesecake, lending their unique maple-like flavor to these desserts.
Remember, candy cap mushrooms have a very strong flavor, so a little goes a long way. It’s important to adjust the quantity used based on the intensity of flavor you desire.
Note: Be confident of the identity of a mushroom before eating it. Even classically edible mushrooms can cause negative reactions for some. Avoid eating Lactarius mushrooms that have a strong bitter or spicy taste.