A Mushroom Cooking Challenge - Just For Fun Blog at Allrecipes.com - 225407

Just For Fun

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. 
Me: Yep.
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
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Comments
mis7up 
Mar. 2, 2011 8:45 pm
oh I'd like to know that recipe challenge site, I love challenges. And can't wait to see this recipe.
 
Mar. 3, 2011 4:49 am
very interesting blog, i'd love to try your apps and the ice cream. fun!
 
Mar. 3, 2011 12:17 pm
Neat. Wasn't there any mushroom taste or scent at all in the ice cream? They tend to be pretty potent.
 
Mar. 3, 2011 5:01 pm
The forum is discusscooking.com. Here are the recipes for all of the items that I made for the mushroom challenge. http://www.discusscooking.com/forums/f123/gcc-mushroom-kathleen-70510-5.html#post975145

My chocolate recipes are all on here. I'd post the mushroom recipes here too, but it seems the recipe box is messed up at this moment! There was no typical mushroom scent or taste in the candy cap mushrooms. It surprised the two of us tremendously.
 
queenofeverything 
Jun. 1, 2011 7:45 pm
I was curious where you sent away for the candy cap mushrooms. Also I am looking for a drop dead wild mushroom and brie soup. Any suggestions?
 
 
 
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HisAnomaly

Member Since
Feb. 2011

Cooking Level
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Stir Frying, Slow Cooking, Asian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet

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About Me
Star-spangled girl, Over 21, Taken.
My favorite things to cook
I love to try new things. Lately, I have enjoyed seeking new ways to make veggies that are healthy and flavorful.
My favorite family cooking traditions
Deep south family that loves the four food groups of salt, sugar, caffeine, and fat. Momma was an excellent traditional southern cook.
My cooking triumphs
Cooking for friends and family where it all comes out on time. Wine-making and canning have been my most recent successes.
My cooking tragedies
I hate to measure, so my baking tragedies have been note-worthy.
 
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