A slice of science pie for the mushroom minded, the dried mushrooms smell to some, like earthy maple syrup, but to others more like slightly spicy burnt sugar or butterscotch. When baked in a recipe that includes sugar they can taste like maple syrup or vanilla. There are several Candy Cap recipes for cookies and cakes on the web so I decided to try a gluten free savory dish. I paired the candy caps with sweet potatoes and a little sugar and rum to bring out the flavor. To me in this recipe the Candy Caps taste more like vanilla, but more complex than bottled vanilla. This recipe has only enough sugar to bring out the flavor of the candy caps, if you like sweet – sweet potatoes add more sugar. This dish freezes well so it can be made several weeks in advance.
1.Bake sweet potatoes (3-4 large or 5-10 small) in an oven at 350°F (when cooled, peel, cube and roughly measure 4 cups)
2.Gently heat rum in a pan for a few minutes until wisps of steam are visible, remove from heat and add ground candy cap mushrooms (it is essential that they are well grounded so you don’t bite in to a unpalatable nugget) milk, brown sugar, oil and stir.
3.In a food processor whip eggs and salt until light yellow and slightly foamy. Add sweet potato chucks, process again. While processing pour in Candy Cap-rum mixture.
4.Transfer mixture to a 2 quart greased baking dish. Bake in a preheated oven at 350°F until top browns and a knife inserted in the center comes out clean, about 1 to 1.5 hours.
5.Enjoy your Sweet potato candy cap souffle.
4 cups mashed sweet potato
1⁄4 cup rum
2 oz dried candy cap mushrooms (ground to a fine powder, a coffee grinder works best, but a food processor or mortar and pestle will do)