Lactarius rubidus, origin: Northern California This rare mushroom, the Candy Cap has a haunting, intense maple flavor and is excellent in Crème Brûlée and baked goods as well as savory foods like winter squash or glazed duck. A few go a long way. Our wild Wine Forest Dried Candy Cap Mushrooms are too special to be presented as a kitchen staple. But once you've tasted candy caps, you'll want to have them for your cooking all the time. You might also like our Wine Forest Candy Cap Mushroom Tincture / Extract. Soaking Time to Rehydrate: 10 - 15 minutes How to rehydrate your dried wild mushrooms. Suggested Uses: Re-hydrate, chop and gently simmer with butter to use in baking or to mount with additional butter for baking Re-hydrate and clean then soak in milk or cream to infuse with flavor for use in recipes Clean with a soft brush and grind to incorporate into flour or sugar for use in recipes Clean with a soft brush, grind and use to cook into hot cereals Recipes: Butternut Squash ...