A Mushroom Cooking Challenge
Mar. 2, 2011 4:19 pm
Updated: Jun. 1, 2011 7:45 pm
I confess that I love cooking challenges. On a cooking forum that I frequent, we have unofficial contests just for fun. The first one was chocolate. This last challenge was to use mushrooms in a drink, appetizer, main entree, and dessert. MUSHROOMS!
I added enough vodka to a wild mushroom soup recipe to make it a drink. Surrounding the soup was a spinach concoction that gave the soup a vibrant green ring, which had me name it "Magic Mushroom Martini." Visually, it was stunning and tasted really good.
My second course was a goat cheese and wild mushroom filling baked in filo. Really nice and the flavor was fantastic at room temperature. I have a new recipe for potlucks!
My entree was scallops in a porcini-scampi sauce with roasted veggies (and mushrooms!) To round out the dish, I had a side of pasta in a mushroom-artichoke sauce.
Dessert was my real challenge though. As I pondered what to make, I recalled hearing about a "dessert" mushroom called candy caps. Using google, I learned more about them and decided to get an ounce of dried candy cap mushrooms. When they arrived, they were
sealed in a bag in another bag and then sealed in a box. I walked in my front door and was blown away by the amazing aroma of maple syrup with a hint of butterscotch.
Opening the box, my entire house smelled of maple syrup and butterscotch. Amazing! The smell was so fantastic, I decided to dig out my Donvier ice cream maker (that had been sitting dormant for at least 20 years) and make Candy Cap Ice Cream.
In the ice cream, I used 1.5 cups of cream, 1/2 cup of whole milk, 1 beaten egg, 1/2 cup of Splenda brown sugar, 1 scant tablespoon of molasses, and 5 grams (1/5 ounce) of candy cap mushrooms that I had ground using my food processor.
After making the ice cream, I placed it in the freezer to harden a bit more. Scooped it up and put it in bowls. Upon serving it, my dinner guest and I stared at the dish. The conversation went something like this:
Guest: Soooo. Mushroom ice cream.
Guest poking it with the spoon: First time making it....
Me watching the ice cream get poked: Yep.
Guest still poking: Ice cream. Made with MUSHROOMS.
Me: Yep. Gonna try it?
Guest: As soon as you do.
We both tried it together. Now, the color was gorgeous. And the scent was still very maple-like along with that hint of butterscotch. And the taste was absolutely unbelievable! I mean to-die-for-cuz-B&J-has-nuthin-on-me good! I will totally add this to
my summer flavor offerings. I had bought some cookies to serve with it, but truly the cookie simply gilded the proverbial lily.
I intend to post the recipe in my recipe box. I had to share and tell everyone about the candy cap mushrooms. A tiny bit goes a long way!
Candy Cap Mushroom Ice Cream
More Candy Cap Ice Cream