Candy Cap Mushroom Identification (Lactarius rubidus)
Come along with me as I stumble into an outrageous patch of Candy Cap Mushrooms in a forest in the Pacific Northwest.
This specific species, Lactarius rubidus, is the western variant of Lactarius fragilis. I show you some of the key things I look for when identifying candy cap mushrooms.
As a member of the Milkcap (or Lactarius) genus, these mushroom exude a milky latex when cut. I have noticed that if you have an older candy cap that has dried out a bit, it may not display this characteristic as prominently as those that are young. Be aware, however, that there are a lot of lactarius species out in the forest that look very similar to candy caps, and also display this characteristic of exuding milk when cut. Here are the key difference that I notice between the Candy Cap Mushroom and its imposters:
--the milk is thin and displays the consistency of skim milk (it is not thick and opaque)
--the stipe (stem) is hollow and both it and the cap are brittle, breaking easily when handled (this is where the latin species name fragilis comes from - it is fragile)
--the cap is rough and bumpy, often feeling somewhat dry to the touch even when wet (people describe the texture as feeling like an orange peel or like newt/salamander skin - the cap is never sticky and not characteristically smooth or slimy to the touch)
--lastly, and this is huge, it has one of the most distinct smells of any mushroom I've encountered -- it has a very, very strong smell of maple syrup, with hints of butterscotch, burnt sugar, and fenugreek...although...there is a catch -- you often can't detect this scent clearly until the mushroom is dried. So this is the ultimate test for me - if I'm unsure, I bring some home and let it dry on the counter. No smell, no candy cap! If it is a candy cap, the aroma is potent and unmistakeable! Some people even bring a lighter with them in the field so that they can get a more instant confirmation from the characteristic scent.
Also, candy cap mushroom spores are white and you can often see evidence of these spores on the caps of mushrooms that are stacked underneath others. You'll notice a spore print that I took of Lactarius rubidus at the end of this video.
Once you add Candy Cap Mushrooms to your pantry of baking supplies there is no going back. There are tons of candy cap mushroom recipes online, and favorites include candy cap mushroom ice cream, candy cap mushroom syrup, candy cap mushroom cookies, and candy cap mushroom powder to work as a spice in your favorite baked goods and dishes - some people even add candy cap mushroom to curries! They are also great sauteed fresh in butter, somewhat reminiscent of salted caramel - but they really shine when they are dried, as that brings out the true richness of the flavor.
In terms of drying, it is best to dry candy cap mushrooms at the lowest temperature possible. They shrink down quite a bit. Whereas a typical mushroom will require 10 lbs to produce 1 pound of dried mushroom, these require 15 lbs to produce a single dried pound. But a little bit of this dried mushroom goes a really long way, and some people report that using too much of the dried powder in baked goods can turn what would've been the sweetest tasting maple flavor you can imagine into a flavor that has some bitterness.
I hope you learned something here and enjoyed the video! Please like, subscribe, comment... all that good stuff! Happy hunting!
Music Credits:
Arcadia - Wonders by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
#mushroom #candycap #mushroomrecipe #mushroomhunting
This HEARTY Cream of Mushroom Soup Recipe won't leave MUSH-ROOM FOR DESSERT
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LEARN HOW TO MAKE A RICH CREAMY MUSHROOM SOUP RIGHT AT HOME!
LAY HO MA! When I was a kid (or a real Yeung man), one of my favourite canned soup was the Campbell's cream of mushroom soup. I remember the earthy and salty flavour with a full bodied creamy texture being so comforting. Join me in this episode and learn how to make an easy dairy free, vegetarian / vegan, umami packed creamy mushroom soup recipe today!
Ingredients:
1/2lb mushrooms (cremini)
3 tbsp olive oil
1 onion
2-3 pieces garlic
1/2 potato
salt and pepper to taste
4 1/2 cups veggie stock
1/4 cup cashews*
1/4 cup water
Directions:
1. Remove the stalks from the mushrooms and set aside along with half of the mushroom caps
2. Slice the remaining mushroom caps and set aside
3. Heat up a stockpot to medium heat and add a drizzle of olive oil
4. Roughly chop the onion crush the garlic. Sauté the onions and garlic until golden brown
5. Thinly slice the potato, then rinse and drain in cold water to remove the excess starch
6. Add the potato and mushroom stalks/caps (not the sliced caps) that were set aside
7. Season with salt and pepper and cook for a few minutes
8. When the vegetables are browned, add the vegetable stock
9. Simmer on medium for 10min
10. Add the cashews, water, salt and pepper, and a drizzle of olive oil into a blender. Blitz on high until liquefied
11. Add the cashew cream into the pot and stir to combine
12. Pour the entire pot into the blender
13. Place the stockpot back onto medium heat. Add a drizzle of olive oil, the sliced mushroom caps, and season with salt and pepper
14. Sauté for a few minutes. Meanwhile, blend the soup on high
15. Add the soup back into the pot and stir
16. Plate and finish with fresh cracked pepper and a drizzle of olive oil
*soak the cashews overnight to soften them if not using a high powered blender
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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