Mushrooms for dessert

The usual way to eat mushrooms is to make something savory with them. There is, theoretically speaking, nothing to prevent us having mushrooms for dessert. Mushroom flavor is a flavor, like any other. The only thing stopping us is our mind and mental blocks: we have learned that mushrooms are good savory. This is true.

However, we can also learn that mushrooms are tasty sweet, as a dessert. In my blog, I have written about chanterelle toffee, chanterelle marmalade, porcini cake, cookies and porcini marshmallow. Obviously, mushrooms for dessert is an exciting area that has great potential.

Have you heard of mushroom ice cream? The mushrooms used are candy cap mushrooms (Lactarius camphoratus) which are supposed to taste of both maple syrup and nuts. Sounds super delicious to me.

Yellow Foot Chanterelle Mushroom Ice Cream with Chocolate Covered Bacon by Chef Robert W. from Friends School of Baltimore.

Recipe for Candy Cap Mushroom Ice Cream

Another Candy Cap Ice Cream recipe. And yet another.

Chanterelle toffee

Next time you are invited to the mycophagists, 

you might want to wow them with this Norwegian chanterelle toffee.

 You need 50 g dried chanterelles.

(I used winter chanterelles) 

Crush them in a mortar.

Put 2 dl sugar, 2 dl cream, 2 tablesp glucose, 50 g crushed dried 

and 50 g butter in a casserolle. 

Medium heat. Stir constantly.

Use a sugar thermometer. It just makes life much easier.

When the temperature is 118 degrees (C) you are in business!

Remove the mixture from heat immediately because the temperature tends to shoot up at this stage.

Pout the toffee mixture into a lined baking tray.

Cut into squares before the toffee it is completely stiff and brittle.

If you are feeling up to it, wrap the toffee in nice packages. Voilà!