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Candy Cap Mushroom Porridge

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

Candy Cap Syrup

  • 1/4 cup Dried Candy Cap Mushrooms
  • 1-1/4 cups Water
  • 1 cup Sugar


  • 1 cup Steel Cut Oats *
  • 2 cups Water
  • 1 pinch Salt
  • 1/2 cup Heavy Cream
  • 2 Tbsp Candy Cap Syrup


Candy Cap Syrup

Add candy cap mushrooms and water to saucepan and soak 20 minutes. Add sugar to mixture and bring to a simmer. Let it simmer 20 minutes and turn off heat. Syrup will keep in the refrigerator for several weeks.


Step 1

Bring water and salt to a boil in a medium saucepan. Add the oats and cook 5-7 minutes until creamy and thick.

Step 2

In separate saucepan, heat 1/2 cup heavy cream over medium heat, just until heated through but not boiling. Add 2 T. candy cap syrup and stir to combine.

Step 3

Serve porridge in bowls with candy cap cream, topped with a few of the cooked mushrooms from the syrup, if desired.

Serves 2.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
Candy Cap Mushroom Porridge

Servings: 2


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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