Here is the recipe I promised my friend Mary Ann for the Candy Cap Mushroom Cookies I made for the holidays. This recipe is taken from David Arora's book All That the Rain Promises and more...
1 Cup Dried and chopped candy caps found at Far West Fungi
Soak in 1/4 to 1/2 cup of lukewarm water for 15 minutes, then drain
Saute in 1 tsp of butter, stirring frequently so they don't stick to the pan
Taste a sauteed mushroom, if bitter, add some water and simmer some more
Set aside mushrooms
In a separate bowl
Cream together 1 cup butter and 1 cup sugar
Beat in 1 egg (room temperature)
Add 1/2 tsp of vanilla extract
Stir in 2-1/2 cups of flour gradually
Blend in 1/2 cup of finely chopped raw cashews or pecans
Add sauteed candy cap mushrooms to mix
When the mix is blended well
Roll the dough out on parchment or flour into sausage-like cylinders 1" to 1-1/2" thick
Cover the cylinders with wax paper and freeze until hard
Remove rolls from freezer and slice thin and lay flat on ungreased cookie sheet or parchment paper
Bake 350 degrees for 8 to 10 minutes
Makes 6 dozen
These shortbread cookies smell of maple syrup; a natural scent from the mushroom.
Please note the entire house will also smell like this; which I don't mind but may be off putting to some. I honestly can't stop eating them with a nice hot cup of black tea. Enjoy!