Candied Chanterelle Mushrooms

I’ve been wanting to do a sweet version of a mushroom for many years now. Finally buckled down to make these candied chanterelle mushrooms. So happy I did! They are sweet, earthy and just plain delicious.

My goal is to try and incorporate them into a sweet cinnamon bun recipe. I’m still working out the final version of those (they lose their candy quality when baked twice). However, they are so good on their own or a topping to a sweet treat. I’ve often seen them on top of panna cottas or cheesecakes. Really you could add these on pancakes, waffles, or even some vanilla ice cream!

I’ve also been using the syrup to sweeten my morning lattes, and want to start testing out a cocktail soon.

In the meantime, here is the recipe to get you started on a sweet mushroom adventure of your own.

Candied Chanterelle Mushrooms

• 2 cups water

• 1 cup sugar, plus another 1/2 to 1 cup

• 1 tbs vanilla

• 20 g dried chanterelle mushrooms (Break larger mushrooms into smaller pieces. I find the smaller ones taste better as they get more ‘candied’.)

Bring water and 1 cup sugar to a low simmer until sugar is dissolved. Add mushrooms. Continue to simmer until reduced by approximate half (~10 minutes). Add vanilla and another 1/2 to 1 cup sugar and continue to simmer. Key here is to taste the syrup, for both sugar levels and thickness. If you think the mushrooms require more sugar, add as you need. Simmer until the sugar just start to become bubbly and frothy (~ 10 minutes; total simmer time ~ 20 minutes).

Store in the refrigerator.