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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Candy Cap Caramel Sauce

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Candy Cap Mushroom CaramelI’ve been playing around with candy caps a lot lately, and none of the employees at the restaurant have been complaining. The dried mushrooms are so powerful, it seems like you could really do anything with them, but like most mushrooms, the more ingredients you put with them, the less you’ll taste them.

This super simple caramel sauce has been at the top of the list for ways I like to use them. Put it on ice cream, put it on cake, put it on a shoe-it’s going to taste great, and it’s oh so candy-cappy

In this recipe, I re-hydrate candy caps, then strain the reconstituting liquid to remove any foreign particles. I buy my candy caps from the Pacific Northwest, and chances are if you’re cooking with candy caps you are too, and they’re likely pretty clean. My point is that I’ve had success just grinding up dried candy caps without soaking and straining, then adding them to different sauces and recipes, that was there’s no water to try to incorporate into a recipe in order to save some of the mushroom’s flavor.

Candy Cap Mushroom Caramel
Print Recipe
3.72 from 7 votes

Candy Cap-Whiskey Caramel

Yield: 1 cup
Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: American
Keyword: Candy Cap Mushrooms, Caramel
Servings: 4

Ingredients

  • 1 cup sugar
  • ½ cup water
  • ¼ cup heavy cream
  • Pinch of salt
  • ¼ ounce dried candy cap mushrooms
  • ¼ cup bourbon or whiskey

Instructions

  • Soak the mushrooms in the water for 30 minutes to reconstitute. Agitate the mushrooms to remove any debris, then remove the mushrooms, strain the liquid through a chinois or fine cheesecloth and recombine the two.
  • Combine the mushrooms and their liquid, the salt and sugar in a small sauce pot and bring the mixture to a simmer. Cook the mixture until the color changes to light amber, then remove from the heat, add the brandy and ignite, then allow the flames to die off.
  • Remove the pan from the heat, then add the cream and whisk to incorporate.
  • If the sauce seems to thin, reduce a bit more, whisking occasionally until thickened to your liking. If it’s too thick, add a tablespoon of water at a time to loosen it. The sauce will keep for months in the fridge, but if it’s around for that long there’s something wrong with you.

Related

Previous Post: « Chicken of the Woods
Next Post: Hericium Mushrooms »

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  1. Candy Cap Mushrooms says:
    January 1, 2021 at 10:20 am

    […] Candy Cap Caramel Sauce  […]

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FORAGER | CHEF®
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Alan Bergo
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
Great, long day of filming in near the south shore Great, long day of filming in near the south shore of Lake Superior yesterday. 

Blueberries were sparse, and some kind of blight seems to be affecting the serviceberries. Chanterelles weren’t as good as 2020, but they were there. 

Quick dip in the Lake Superior after we broke set was a bonus. 

W/ @barebonesliving  @misterberndt @jesseroesler

#barebonesliving #foraging #lakesuperiorrocks #serviceberries #chanterelles #bts
Green ramp seed make a great lactoferment. Just pu Green ramp seed make a great lactoferment. Just put the green seeds in brine in a jar, leave for 2 weeks. 

After they’re sour they can be water bath processed, although I’ve stored them at room temp without an issue too. 

Finished product is great minced or puréed into places where you’d like garlic, capers, or both. 

Makes a great tzatziki with a little crumbled, dried bee balm. 

#tzatziki #ramps #rampseeds #foraging #fermentation
If you move quick you might still be able to get s If you move quick you might still be able to get some unripe, green ramp seeds. I saw a bunch yesterday near Lake Superior. 

At the right stage, they’re tender and the seed hasn’t started to form. 

They have the same potent garlicky flavor as the leaves and bulbs of the plant. 

I only harvest seeds from places where I haven’t harvest harvested bulbs and leaves the same year. 

#ramps #foraging #alliumtricoccum #seedhead
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