Holiday Candy Cap Cookies

Holiday Candy Cap Cookies

Prep Time: 20 minutes Cook Time: 15 minutes Quantity: 24 cookies Who would have known that you can make dessert recipes with wild mushrooms? The Candy Cap mushroom is truly one of a kind, boasting a sweet vanilla and maple-like flavour that makes it a perfect addition to cookies and pastries. Many chefs use dried candy caps in muffins, crème brûlée, cornbread and homemade ice cream as they hold such a strong flavour and are novel menu ingredients. Picked in Washington and Oregon, these local wild mushrooms are a must-try for an adventurous cook!


  • 5-10g WCWF dried Candy Cap mushrooms
  • 1 cup + 1 tbsp butter
  • 1 cup sugar
  • 1 egg
  • ½ tsp vanilla
  • 2 ½ cups flour, sifted
  • ½ cup toasted pecans, chopped


  • Place dried mushrooms in a bowl of lukewarm water, soak for 15-20 minutes
  • Drain water and pat dry with a paper towel
  • Add 1 tbsp butter to a pan over medium heat, sauté candy caps for 7-10 minutes
  • In a mixing bowl, cream together butter and sugar then beat in egg and vanilla
  • Slowly add flour while stirring, then chopped pecans and sautéed candy caps
  • Roll cookie dough together into three logs, each about 1 ½ inches in diameter
  • Pre-heat oven to 350 degrees (F)
  • Slice cookies about ¼ inch thick and place on ungreased baking sheet
  • Bake for 8-10 minutes until bottom of cookies are a light golden brown
  • Serve and enjoy!


You can prepare a batch or two of the cookie dough in wax paper to freeze and hold for a special occasion! If you don’t have a sweet tooth, you can still enjoy these unique beauties in savoury dishes; some people cook them with pork, game meat, soups and risottos, and stir-frys!

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