Emma Wilson
Mushroom cookies are a fun and creative way to incorporate mushrooms into dessert. They are often shaped and decorated to look like real mushrooms, making them a unique treat that blurs the line between sweet and savoury. These cookies can be made with various types of mushrooms, such as candy cap, oyster, or shiitake, and are typically flavoured with ingredients like vanilla, chocolate, and coffee. While some people may be hesitant to try mushroom cookies, those who have experimented with recipes seem to enjoy the earthy and umami flavours that the mushrooms bring to this classic dessert.
| Characteristics | Values |
|---|---|
| Types of mushrooms used | K Fresh’s matt oyster mushrooms, dried porcinis, shiitakes, fresh maitakes, shimejis, portobellos, candy cap mushrooms |
| Other ingredients | Butter, brown butter, espresso powder, vanilla extract, doenjang, caster sugar, dark brown sugar, salt, egg, all-purpose flour, baking soda, chocolate, maple syrup, powdered sugar, cake flour, white sugar, egg yolk, heavy whip, cornstarch, vanilla, chocolate chips, milk, almond extract, vanilla paste, cocoa |
| Baking temperature | 350˚F/175˚C |
| Baking time | 8-12 minutes |
| Cooling time | Several minutes |
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What You'll Learn
Mushroom chocolate cookies
To make mushroom chocolate cookies, you will need to prepare a chocolate cookie dough. Start by browning some butter and adding coffee powder, vanilla extract, mushroom powder, and, optionally, doenjang (Korean fermented soybean paste) for an extra savoury kick. Whisk these ingredients together with sugar and eggs. Then, fold in some all-purpose flour and baking powder to provide structure to the dough. Finally, add in chunks of chocolate—the more, the better!
Chill the dough in the refrigerator for about 20 minutes to make it easier to work with. Then, divide it into 12-15 pieces and roll them into balls of varying sizes to create differently-sized mushroom caps. Arrange the dough balls on a sheet pan and gently press them with your palm. Bake at 350˚F/175˚C for 8-10 minutes until the cookies puff up and the bottoms turn golden brown.
While the caps are baking, shape the stems using the remaining dough. Make them in different lengths and thicknesses for a more realistic look. Bake the stems for 6-8 minutes, and then scoop out the centres of the caps' bottoms while they are still warm. Allow everything to cool, and then assemble the mushrooms by attaching the stems to the caps with melted chocolate.
For an extra touch of magic, decorate your mushroom chocolate cookies with a vanilla glaze. Simply mix melted butter and maple syrup with powdered sugar and a pinch of salt. You can leave the icing its natural light tan colour or add some natural food colouring. Pipe the glaze onto the cookies, and voilà—your mushroom chocolate cookies are ready to serve!
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Mushroom powder
When making mushroom chocolate cookies, the mushroom powder is added to the cookie dough along with other ingredients like brown butter, espresso powder, vanilla extract, sugar, eggs, flour, and chocolate chunks. The dough is then chilled before baking to create a delightful treat that combines the flavours of chocolate and mushrooms.
When purchasing mushroom powder, it is essential to consider the intended use and desired benefits. Some powders are specifically designed for baking or adding flavour to dishes, while others are focused on providing nutritional value and potential health advantages. By selecting the right type of mushroom powder, you can enhance your recipes and possibly improve your overall well-being.
Whether you're a culinary enthusiast exploring new flavours or a health-conscious individual seeking functional foods, mushroom powder offers a versatile and unique ingredient to experiment with in the kitchen and your daily routine.
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Mushroom cookie dough
Mushroom chocolate cookies are a fun and unique take on the traditional chocolate chip cookie. The addition of mushroom powder and fresh mushrooms brings an earthy depth of flavour and a good dose of umami.
To make mushroom cookie dough, start by making mushroom powder. You can use any strong-tasting mushroom, such as matt oyster, dried porcinis, or shiitakes. Fresh maitakes, shimejis, or slivers of portobellos can also be used as a garnish. To make the powder, lay the mushrooms on a tray and dehydrate them in the oven at 60°C for 8-12 hours until brittle and crispy. Then, transfer them to a blender or food processor and blitz until a fine powder forms.
Next, make the brown butter. Heat the butter over medium heat until melted, stirring occasionally, until it becomes nutty in aroma and brown in colour. Take it off the heat and add ice cubes to cool it down. Transfer the brown butter to a mixing bowl and add in the mushroom powder, espresso powder, vanilla extract, Korean fermented soybean paste (doenjang), caster sugar, dark brown sugar, and salt. Whisk on high speed for 2-3 minutes until smooth and pale in colour.
Add in the egg and whisk for another minute. Then, sift in the all-purpose flour and baking soda and fold it into the wet ingredients with a spatula. Finally, add in chunks of chocolate and fold it into the dough. Chill the dough in the refrigerator for at least 20 minutes to make it easier to work with.
Once the dough is chilled, you can bake the cookies. Place 6-8 dough balls on a lined baking tray, leaving 8cm of space between each. Press the dough balls down slightly, then top each with 2-3 chunks of chocolate. Bake for 6 minutes, then remove from the oven and place 5-6 pieces of mushrooms and a sprinkle of flaky sea salt on top of each cookie. Bake for an additional 10 minutes, or until golden brown.
Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely. You can further decorate the cookies by dipping them in a chocolate ganache and hanging them in an egg carton to set.
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Mushroom cookie decorations
Mushroom-shaped cookies are a whimsical and delectable dessert option that can be used as decorations for various occasions. They are especially popular during the winter holiday season, such as for Yule log cakes. These mushroom cookies are made from a variety of cookie dough recipes, including vanilla sugar cookie dough, chocolate cookie dough, and even mushroom-infused dough.
To create mushroom-shaped cookies, you can use a mushroom-shaped mould or form the dough into small balls and create a stem using a plastic bottle. The cookies can be decorated in a variety of ways to resemble mushrooms. One popular method is to dip the cookie caps into chocolate ganache, creating a smooth and glossy finish. The chocolate can be dark, milk, or white chocolate, depending on your preference. Another option is to use a vanilla glaze, which can be made with powdered sugar, milk, and vanilla extract. You can even add food colouring to the glaze to create different mushroom varieties, such as toadstools.
To decorate the stems of the mushroom cookies, you can dip them in white glaze and then coat them with poppy seeds to create a sandy effect. This adds texture and makes the cookies look even more realistic. Some recipes also suggest using cocoa powder to dust the tops of the mushroom cookies, giving them a lifelike appearance.
For an extra touch of flavour and decoration, you can incorporate fresh or dried mushrooms into your cookie dough. Oyster mushrooms, maitakes, shimejis, and portobellos are all great options for garnish, adding an earthy depth of flavour. You can also make your own mushroom powder by drying and processing mushrooms into a fine powder, which can be added to the cookie dough for an extra punch of mushroom goodness.
Whether you're making mushroom cookies for a festive occasion or simply as a fun dessert, they are sure to be a conversation starter. With their adorable and realistic appearance, these cookies are almost too cute to eat!
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Mushroom cookie caps and stems
Candy cap mushrooms are a key ingredient in mushroom cookies, prized for their fragrance and flavour. They have a maple syrup-like flavour and aroma, especially when dried. The cookies can be decorated to look like mushrooms, with chocolate ganache as the stem and a rounded cookie base topped with poppy seeds.
To make mushroom cookie caps, you can use a simple cookie dough recipe with butter, flour, brown sugar, a splash of molasses, and salt. Roll the dough into small balls and flatten them slightly on baking sheets. For a mushroom-like appearance, roll the tops of the cookies in Candy Cap sugar before baking. The sugar will add an intense maple flavour to the cookies, and you may even be able to see small pieces of mushroom on them.
To make the stems, prepare a simple chocolate ganache recipe without the extra milk to make it thicker for dipping. Let the ganache cool slightly, then dip the cookie caps into the chocolate. Hang the cookies in between the peaks of an egg carton so that the lowest point of the cookie rests against the peaks. This will minimise the contact between the chocolate and the carton, preserving the shape. The chocolate should look smooth and glossy, and it will dull as it sets.
For an extra mushroom boost, you can add mushroom powder to the cookie dough. This can be made from scratch by grinding dried mushrooms into a powder using a food processor or blender. You can also add other ingredients like espresso powder, vanilla extract, and Korean fermented soybean paste.
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Frequently asked questions
Mushroom cookies are cookies that are shaped like mushrooms. They are often decorated with chocolate or maple icing. Some recipes incorporate mushroom powder or dried mushrooms into the dough.
Mushroom cookies with mushroom powder or dried mushrooms added to the dough are said to have an earthy depth, a good dose of umami, and a hint of bitterness.
Any strong-tasting mushroom will work well in mushroom cookies. Matt oyster mushrooms, dried porcinis, shiitakes, fresh maitakes, shimejis, and portobellos are all recommended by Jun & Tonic. Grow Forage Cook Ferment recommends using dried candy cap mushrooms, as their maple flavor is more enhanced, and they are easier to grind up and add to the dough.
There are many recipes for mushroom cookies, and the process will depend on the specific recipe you choose to follow. Generally, you will need to make a cookie dough, roll it into balls, and shape them into mushroom caps and stems. The caps and stems are baked separately, and then assembled with chocolate or icing.
