Candy Caps, a member of the Milk Cap group, have a unique maple aroma and flavor when they are dried. Just a few dry Candy Caps, left out in the kitchen, will make the room smell like maple syrup. Dried Candy Caps are a beautiful addition to pancakes, waffles, cookies, flan, ice cream, and cheesecake, and they pair particularly well with pecans and other nuts. Once you start experimenting with this unique, unmistakable flavor, you’ll want to put it into everything. We suggest pumpkin pie.
Far West Fungi creates this line of dried mushrooms by air-drying a select portion of its fresh organic and wild foraged mushrooms. All drying is done in-house at our own commercial kitchen, where great care is taken to preserve the natural essence of the mushroom. The result is a powerful, concentrated mushroom product, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Dried mushrooms can be reconstituted in any kind of warm liquid (wine, broth, cream, ect.) for 15 - 20 minutes, and then used in any application in which fresh mushrooms are called for. Try them as a base for soups and sauces, combine with eggs in a scramble or omelette, cook into a risotto, or toss with pasta.