Every wildcrafted meal or herbal medicine begins with a journey into the wild. Farm to Family Ranch is located in the forested mountains of Northern California and we are blessed to have a variety of mushrooms growing here. We are certified by CCOF to wildcraft Oyster Mushrooms, White Chanterelles, Black Trumpets aka Black Chanterelles, Matsutakis, Chicken Of the Woods, and Candy Caps.
Many mushrooms and plants are toxic and being knowledgeable is crucial. We use seven identifying factors to identify Candy Caps. These mushrooms are used in ice cream and savory dishes. Candy Caps are said to be aphrodisiacs, as you will emit the odor of maple syrup after eating them and can even taste them on the skin. Some people say they can smell maple syrup in their urine. I, personally, don’t smell it emitted from my skin, or my urine, but when I walk outside and breathe in fresh air.
Candy Caps make a great addition to the Farmacy. They are a great source of protein, fiber, and B vitamins like Thiamine, Riboflavin, and Folate. What a beautiful gift from Mother Earth.
I will be adding these Candy Caps to my pine nut rice dish for the benefit of its flavor and nutritional abundance.
1 C rice, 1/2 C chopped onions, 1 C rice, 1/2 C chopped onions, 1/2 T chopped garlic, 3 T pine nuts, Candy Cap mushrooms chopped in 1/2, 2C broth of your choice or water.
Heat pan with 1 T olive oil, add onions and pine nuts and season. Sauté until pine nuts are golden and onions are cleared and browning on edges.
Add garlic and candy caps and drizzle with olive oil.
Sauté until fragrant.
Once fragrant, add rice, give the pan a shake and add broth. Bring to a boil, lower heat to a simmer, cover fifteen minutes.
Biodiversity of Mother Earth Provides! We are blessed. Pura Vida!Continue reading “Cooking With Wildcrafted Candy Cap Mushrooms”