Alison Gardner

Candy Cap Oatmeal with Brandy

banner
Preparation info

  • 1

    Serving
    • Difficulty

      Easy

Appears in
Fantastic Fungi: The Community Cookbook
Fantastic Fungi

By Eugenia Bone

Published 2022

  • About

This is a version of a recipe I published (with Merry Winslow) in my 2014 book The Wild Mushroom Cookbook: Recipes from Mendocino. The recipe is best with slow-cooked oats rather than instant oats. Brown sugar, honey, butter, and milk or cream all may be served on the side.

Ingredients

  • 1 serving old-fashioned rolled or steel-cut oats
  • 4 dried candy cap mushrooms per serving
  • 1

Method

Cook the single serving of oatmeal as instructed on the package, adding the dried candy caps when the oats are added to the boiling water. When the oatmeal is ready, plate and garnish with 1 tablespoon of brandy.