“Sweet” isn’t usually the first word that comes to mind when describing mushrooms. However, a candy cap isn’t your usual mushroom. When fresh, they add a striking, full flavor to any dish. They can even be added to desserts as they develop semisweet maple-like tones when dried.
There are at least four main species of candy caps in America, all of which tend to keep to their own areas. Lactarius fragilis is considered the original candy cap, grows in the southeastern US, and has the most pronounced maple aroma when fresh. L. rubidus candy caps are typically found in conifer and oak forests along the Northern pacific coast. It could be considered the “average” of the candy cap species, with both its size and smell being somewhere in the middle of the others. L. rufulus grows most prevalent around oak, particularly in southern California. It’s a little larger than L. rubidus, but it has a less pronounced maple aroma to it. Lastly, we have L. camphoratus. It has a ruddier complexion and usually an umbonate cap (this is when the center of the cap has a light bump). It’s found in the Northeastern US and has more of a curry-like scent to it. Because of this, it may not be as tasty in desserts as the other species of candy caps.
While all that may be a bit confusing, identifying candy caps isn’t very complicated. They all create a watery white latex reminiscent of two-percent milk. Their surface is smooth and dull and they emit unique aromas. Furthermore, they are all cinnamon/burnt orange in color. While all are edible, there are some look-alikes that should not be consumed.
When picking candy caps, you need to keep their qualities in mind. One known deadly impersonator is the Galerina autumnalis. It has a sticky cap surface, rust-brown spore color, and an annulus (the ring-like structure that grows around the stems of some mushrooms). These are all key identifiers that it is not a candy cap. The best way to tell the difference between candy caps and any other impersonators is the way the stems breaks. If it is a true candy cap, the stem will break clean rather than bend. This is why it’s recommended to pick candy caps with your hands rather than with a knife. Lastly, if it’s an imposter, the latex on the mushroom will turn yellow overnight once picked.
Now that you know how to identify candy caps, you should be able to head for the hills to claim nature’s bounty. If possible, make sure to have someone experienced inspect your mushrooms the first few times you collect. As they say, it’s better to be safe then sorry.
However, if all of this sounds like too much work, you can always buy some high quality dried ones here. I personally had some of these when they were crushed into a powder and put into a batch of salted caramel. The results were divine. If you’re looking to add a sweet twist to some of your dishes or desserts, this is the mushroom for you. http://www.wholeearthharvest.com
There are at least four main species of candy caps in America, all of which tend to keep to their own areas. Lactarius fragilis is considered the original candy cap, grows in the southeastern US, and has the most pronounced maple aroma when fresh. L. rubidus candy caps are typically found in conifer and oak forests along the Northern pacific coast. It could be considered the “average” of the candy cap species, with both its size and smell being somewhere in the middle of the others. L. rufulus grows most prevalent around oak, particularly in southern California. It’s a little larger than L. rubidus, but it has a less pronounced maple aroma to it. Lastly, we have L. camphoratus. It has a ruddier complexion and usually an umbonate cap (this is when the center of the cap has a light bump). It’s found in the Northeastern US and has more of a curry-like scent to it. Because of this, it may not be as tasty in desserts as the other species of candy caps.
While all that may be a bit confusing, identifying candy caps isn’t very complicated. They all create a watery white latex reminiscent of two-percent milk. Their surface is smooth and dull and they emit unique aromas. Furthermore, they are all cinnamon/burnt orange in color. While all are edible, there are some look-alikes that should not be consumed.
When picking candy caps, you need to keep their qualities in mind. One known deadly impersonator is the Galerina autumnalis. It has a sticky cap surface, rust-brown spore color, and an annulus (the ring-like structure that grows around the stems of some mushrooms). These are all key identifiers that it is not a candy cap. The best way to tell the difference between candy caps and any other impersonators is the way the stems breaks. If it is a true candy cap, the stem will break clean rather than bend. This is why it’s recommended to pick candy caps with your hands rather than with a knife. Lastly, if it’s an imposter, the latex on the mushroom will turn yellow overnight once picked.
Now that you know how to identify candy caps, you should be able to head for the hills to claim nature’s bounty. If possible, make sure to have someone experienced inspect your mushrooms the first few times you collect. As they say, it’s better to be safe then sorry.
However, if all of this sounds like too much work, you can always buy some high quality dried ones here. I personally had some of these when they were crushed into a powder and put into a batch of salted caramel. The results were divine. If you’re looking to add a sweet twist to some of your dishes or desserts, this is the mushroom for you. http://www.wholeearthharvest.com