Candy Cap Recipes
Candy Cap Cookies
Makes about 6 dozen
Dried Candy Caps 1/3 ounce (1 cup fresh)
1 cup butter softened
1/2 cup honey
1/2 teaspoon vanilla
2 1/2 cups flour
1/2 cup finely chopped raw cashews
If using dried Candy Caps chop and soak 1/3 ounce and
soak in ¼ to ½ cup lukewarm water for 15 minutes.
-If using fresh Candy Caps chop 1 pints worth.
Then sauté Candy Caps in a little butter or butter substitute
and set aside.
Cream together 1 cup softened butter (or butter substitute)
and ½ cup honey. Beat in 1 egg(or egg substitute) and ½
teaspoon vanilla extract, Stir in 2 ½ cups flour; then add
and blend in ½ cup finely chopped raw cashews (or other
nuts of your choice) and the sautéed candy caps.
Form into rolls about 1 to 1 ½”diameter
Wrap in wax paper and freeze. When ready to
bake, remove rolls from freezer and slice thin, placing
on ungreased cookie sheets. Bake at 350 degrees
for 8-10 minutes on until very lightly browned around the
Candy Cap and Pecan Waffles
¼ ounce dried candy cap mushrooms
½ cup old fashioned rolled oats
¼ cup amaranth seed
¼ cup currants or raisins
1 tablsp molasses
3 tablsp unsalted butter
¾ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ cup cornmeal
¼ cup buckwheat flour
¼ tsp salt
1 cup buttermilk
½ cup pecans, toasted and coarsely chopped
Put the candy cap mushrooms in a small bowl and cover with about 1 cup of boiling water. Set aside until softened and cool about 30 minutes.
Combine the oats, amaranth, currants, and molasses with 1 ¼ cups cold water in a medium saucepan and bring just to a boil over medium-high heat.
Reduce the heat to low and continue to simmer until the mixture is very thick and all the liquid is absorbed, stirring often, 8 to 10 minutes. Remove the saucepan from the heat and set aside.
Drain the mushrooms, reserving the soaking liquid. Squeeze excess water from the mushrooms and finely chop them. Slowly drizzle the reserved liquid into the oat mixture, being careful to leave behind any sediment in the bottom of the bowl.
Melt the butter in a small saucepan over low heat and add the chopped mushrooms. Cook them just until soft, 3 to 5 minutes and then stir the mushrooms and melted butter into the oat mixture. Preheat waffle iron.
Sift the all-purpose flour, baking powder, and baking soda into a large bowl. Stir in the cornmeal, buckwheat flour, and salt.
In a separate bowl, use a fork to lightly beat together the eggs and buttermilk, then use a wooden spoon to stir the wet ingredients into the dry ingredients. Gently fold in the pecans and the oat mixture just until combined.
Lightly butter the waffle iron and pour in a generous ½ cup of the batter (more or less depending on the size of your iron).
Close the waffle iron and cook until well browned and crisp, 5 to 7 minutes. Continue with the remaining batter, keeping the cooked waffles warm in a low oven.
Makes 6 servings
2 tablespoon(s) Unsalted Butter, plus more for
casserole dish (or butter substitute)
1 pint candy cap mushrooms, diced
9 stalk(s) Celery, chopped
2 medium Onions, finely chopped
Salt (to taste)
Freshly Ground Pepper (to taste)
1 loaf(s) (1-pound) Sourdough Bread, cut into
1 1/2 cup(s) Broth (variety is your choice)
1/2 cup(s) Chopped Parsley
1 tablespoon(s) Chopped Fresh Thyme
1 tablespoon(s) Chopped Fresh Sage
1 teaspoon(s) Chopped Fresh Rosemary
Preheat oven to 350 degrees F. In a large pot over medium-high heat, melt butter. Add mushrooms and cook until soft, about 10 minutes. Add celery and onions, and cook until soft, about 10 minutes. Remove from heat. Add 2 teaspoons salt, 1 teaspoon pepper, and remaining ingredients; toss to combine.
Transfer to a buttered/greased 3-quart casserole dish, cover and bake for 45 minutes. Remove cover and bake until hot and browned on top, about 20 minutes more.