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Candy Cap Mushrooms Brulee
This winning recipe looks fancy and tastes amazing! It won the Catena Mushrooms Cook Off for a Cause event in Portland, Oregon.
Course
Dessert
Author
Marlynn Schotland
Ingredients
28
grams
Dehydrated Candy Cap Mushrooms
330
grams
Milk
670
grams
Heavy Cream
190
grams
Granulated Sugar
300
grams
Egg Yolk
Instructions
Bring Candy Cap Mushrooms and milk to a boil, turn off and let steep for 1 hour, then strain mushrooms
In the meantime measure out heavy cream in a medium sized container
Combine sugar and yolks together and set aside
Once the mushrooms are strained out, bring the milk back up to a boil
Temper hot milk in the yolk mixture then strain into the heavy cream
Pour into dishes and bake at 200 on a shallow sheet tray with a little bit of water for steam
Bake until brulee moves in one as on solid mass.