Modern forager is the brain child of Kristen and Trent Blizzard. I met them at the 2020 SOMA (Sonoma County Mycological Association) Wild Mushroom camp (https://www.somamushrooms.org/) that I was one of the chefs at in January. Following that, we started a conversation that led to this 90 minute webinar:
Which led to this cookbook (coming out soon).
Take a look at this American Express Essentials website for one of the recipes I gave them for the book.
Exploring Candy Caps with Forager Julie Schreiber: A Wild Mushroom Love Story
Foraging isn’t just about finding wild mushrooms — it’s about connecting with the forest, understanding its rhythms, and discovering flavors that can transform the way we cook. In the YouTube video Modern Forager Stories: Julie Schreiber and Candy Caps, we get just that: a deep-dive into one of the most intriguing and delicious wild mushrooms out there, guided by renowned chef and forager Julie Schreiber.
What Are Candy Caps?
Candy caps are a group of wild mushrooms in the genus Lactarius — most commonly Lactarius rubidus and Lactarius rufulus — prized by foragers and chefs alike for their sweet, maple-like aroma and flavor. When dried, they can smell and even taste like maple syrup or caramel, making them a favorite ingredient for desserts, infusions, and other creative culinary uses.
Unlike many mushrooms prized for savory umami, candy caps are unique because their appeal lies in that almost sugary quality. This dual identity — both mushroom and flavoring agent — is what makes them such a fascinating subject both for wild food enthusiasts and professional cooks.
Julie Schreiber: From Kitchen to Forest
Julie Schreiber brings decades of experience in the culinary world to her approach to foraging. She’s not only concerned with what you find in the woods, but why it matters — how mushrooms connect us to place, seasons, and taste. In the video, she shares personal anecdotes about:
- Hunting candy caps in the wild — the thrill of locating them under leaf litter and in the right microhabitats.
- Seasonal timing — candy caps are usually found in autumn and early winter, often after rains, and recognizing the right weather patterns helps foragers find them.
- Cooking with wild flavors — how the unique aroma of candy caps can elevate recipes beyond the ordinary.
As she walks through a woodland setting, Schreiber reflects on the patience and attentiveness required to forage respectfully — listening to the forest rather than simply extracting from it.
Creative Uses for Candy Caps
Candy caps’ maple-like profile makes them versatile beyond savory dishes. Here are some ways foragers and chefs enjoy them:
- Infused syrups or sugars — dried candy caps can be ground and mixed with sugar to add depth to cookies, cakes, and even ice cream.
- Flavoring beverages — steeping them in creams or spirits to impart rich, complex sweetness.
- Enhancing desserts — think mushroom-infused panna cotta, crème brûlée, or even unique cocktails.
The mushroom community often celebrates candy caps for their ability to bring an earthy, sweet twist to classic dishes.
Foraging Ethos: Respect, Safety, and Community
What shines through in both the video and the broader foraging culture is the emphasis on responsibility. Mushroom foraging isn’t just wandering in the woods; it’s about:
- Accurate identification — wild mushrooms can be tricky, and many edible species have dangerous look-alikes.
- Sustainable harvest — taking only what you need so ecosystems remain healthy.
- Sharing knowledge — communities, clubs, and online forums help newcomers learn from experienced foragers.
Julie’s work embodies this ethos — teaching through stories, experience, and food.
Final Thoughts
Candy caps remind us that the natural world doesn’t fit neatly into culinary categories. They are mushrooms, yes — but also sugar, spice, and something magical in between. Whether you’re a seasoned forager or someone curious about wild food, Julie Schreiber’s exploration of candy caps is an invitation to look — and taste — deeper.
If you’re inspired by this video and want to start exploring on your own, pick up a field guide, connect with local mycological groups, and above all — have fun savoring the unexpected flavors that nature offers.
