Mushroom Cookie Recipe. Delicious mushroom cookies in a frying pan

Beat eggs with sugar

Pour in the melted butter in the microwave

Add flour + soda. Gradually add flour, knead the dough while pouring until the dough becomes elastic and does not stick to your hands. Do not add a lot of flour, otherwise the dough will be sticky. The dough should be soft and pliable.

Knead the dough into a ball

Separate half of the dough and roll up even balls, put them on a baking sheet covered with parchment and bake for about 15 minutes at a temperature of 180 degrees.

From foil folded in 2 layers, twist the bags

From 2 halves of the dough, make cone-shaped legs of mushrooms.

Pour the dough into balls and spread evenly. This is necessary so that the legs of the mushrooms do not become flat during baking. The more evenly the dough is distributed in the bag, the smoother the leg will be in the end. I periodically turned them over so that the legs of the mushrooms would not be fried too much on one side.

Bake for about 15 minutes at 180 degrees.

Let's prepare the syrup for gluing the parts of the mushroom. To do this, mix powdered sugar and water. The syrup should be thick

Make a small hole in the mushroom cap with a knife.

Fill hole with syrup

Let the mushroom dry for about 15 minutes

We begin to decorate our mushrooms.

Edible forest mushrooms I decorated with melted chocolate.

For fly agarics, squeeze beetroot juice.

Decorate the caps with juice (I did this with a brush). I made white dots with melted white chocolate.

Leave the mushrooms to dry for 15 minutes and enjoy the result)

Cookies "Mushrooms" is a dessert that has been familiar to us since childhood. But in order to cook it, you should definitely purchase special molds. In Soviet times, they were in almost every home. Although now such inventory can be found in hardware stores.

Delicious cookies "Mushrooms": a recipe with a photo of the finished dessert

You can prepare such a dessert in different ways and using different forms. Today we will present you with several options. For one of them, it is required to prepare a double-leaf form with "mushrooms". You should not start such a dessert, as it is prepared in its entirety, but it turns out to be very tasty and tender.

So, to knead the dough for cookies "Mushrooms", you need to purchase:

• good margarine (intended for baking dessert) - about 250 g;
• medium village eggs - 3 pcs.;
• apple cider vinegar and table soda - a dessert spoon each;
• fine granulated sugar - about 1.5 cups;
• high-grade light flour - from 800 g (add until an elastic dough is obtained);
• vegetable - apply to lubrication of the form.

Sand base preparation

Before making whole "Mushrooms" cookies in a mold, you should knead well. To do this, you need to beat the chicken eggs with a blender, and then add sugar to them and wait for it to dissolve completely. In the meantime, you need to put it in a bowl and melt it over low heat. After that, it needs to cool down a bit.

After the granulated sugar has melted, margarine should be poured into the sweet egg mass, soda should be extinguished to them, and then light flour should be added. The wheat ingredient needs to be added until you get a uniform soft and elastic base that does not stick to your fingers.

The process of product formation and baking

Cookies "Mushrooms" do not require a long formation. After all, they are already placed in embossed molds. By the way, they should be carefully heated on fire, previously lubricated with deodorized oil. After that, you need to pinch off a piece of dough, roll it into an oval and put it in a "mushroom". Having filled all the recesses, the form needs to be closed, and the products are cooked over low heat until they are browned.

Final stage

After the “Mushrooms” cookies are well baked and take a stable shape, they should be removed from the recesses by shaking the dishes vigorously over the board or plate. After letting the products cool down a bit, they can be safely presented to the table along with tea.

We bake double "Mushrooms" (cookies) in the form

If anyone remembers, then the presented delicacy can be made not only in its entirety, but also in half. However, this will require a different form. It looks like this: the dish has two flaps, in one of which there are notches in the form of mushrooms, and in the other there are bulges that make a cavity in the product where the filling can be placed. By the way, with the help of a similar mold, “Nuts” cookies are very often made.

So, to make the presented delicacy, we need:

Sand base preparation

Half cookies "Mushrooms" are made in almost the same way as whole ones. To do this, grind chicken eggs with fine sugar, and then add salt to them, pour in melted butter (pre-chilled) and add high-grade flour. This component must be taken in such an amount that your shortcrust pastry is soft, elastic and sticks well from your hands.

Baking in the form

Baking half "Mushrooms" (cookies), the recipe of which we are considering, is very easy. To do this, the molds need to be warmed up well, and then lubricated with deodorized oil. Next, you should take a piece of the mixed base, roll it into an oval shape and put it in the recess. Covering the doors tightly, the products must be baked over low heat until they turn red.

After the "mushrooms" are baked, they must be removed and completely cooled.

We start the dessert with a boiled

You can use "Mushrooms" (cookies), the recipe of which involves the use of molds similar to nuts, can be half-baked. However, it is better to fill them with boiled condensed milk. Thus, it is required to fill the entire cavity of the cookie with a sweet product, and then blind the halves together. As a result, you should get a whole "mushroom" with a sweet filling. It is desirable to serve them to the table along with hot and strong tea.

Making homemade treats in the oven

If you do not have molds for making "mushrooms" on the stove, then you can bake them in the oven. However, to form such cookies, you will need a regular plastic bottle.

So, what are the ingredients needed to make Mushroom Cookies? The recipe with a photo of this dish requires the use of products such as:

• natural butter - about 250 g;
• medium-sized granulated sugar - a full glass;
• medium village eggs - 2 pcs.;
• cocoa powder - a small spoon;
• high-grade sifted flour - 4 cups;
• table soda - an incomplete dessert spoon.

Kneading elastic dough

To bake cookies "Mushrooms" in the oven, knead the shortbread dough. To do this, soften the butter (butter) at room temperature, and then beat it together with granulated sugar and using a mixer. Next, in a separate bowl, you need to sift high-grade wheat flour along with table soda. After that, the bulk mass must be gradually poured into the oily mixture and mix everything thoroughly. As a result, you should get an elastic and rather soft dough that does not stick to your fingers.

The process of forming "mushrooms"

As mentioned above, to form such products, we need a plastic bottle without a cap. We will discuss how to apply it below.

So, from the mixed base, small balls with a diameter of 4 centimeters should be formed. After that, they need to be laid out on a surface sprinkled with light flour. It is also necessary to pour cocoa into a deep bowl. Next, take a plastic bottle and dip its neck well in brown powder. Now, taking a portion of the dough, you need to press it into the container and gently scroll, then remove it. You should form a beautiful "mushroom". Do the same for the rest of the cookies.

Oven baking process

After preparing all the products, they should be laid out on a baking sheet with baking paper, and then sent to a preheated oven. It is recommended to bake dessert at a temperature of 185 degrees for about 20-26 minutes.

Serve delicious homemade treats

After all the "mushrooms" are baked, they must be removed from the sheet and placed on a plate. If desired, the hats of the products can be dipped in self-made chocolate icing, and the legs can be sprinkled with powdered sugar. Such a delicacy should be served at the table in a cooled state, along with unsweetened, but hot tea or strong coffee.

COMPOUND

DOUGH:

SYRUP:

First of all, from squares of parchment paper (or baking paper) with a side of 6-7 cm, make 100 bags. It is not difficult and not long, although it sounds scary.
Grind softened margarine with sugar.
Add a glass of sour cream, 1 egg, vanilla, a pinch of salt, half a tsp. slaked soda with vinegar, 1 cup starch, 800 (approximately!) g. flour.
Knead soft plastic dough.
Divide into 2 equal parts. From one make 100 balls.
Bake in an ungreased baking sheet.
These will be mushroom caps.
In baked hats in the center of the flat side, you need to make indentations with a knife with a sharp tip - the legs will be glued into them.
This should be done WHILE THE HATS ARE WARM.
Cooling down, the products become brittle.
Roll the legs from the second part of the dough: one side is wider, the other is narrower - as usual with mushrooms.
Put the legs into the bags and bake. (The bag will not allow the thin end of the leg to spread, and the whole leg, having slightly increased during baking, will not lose its correct tapering shape. The legs should not fit tightly into the bags, the bags should not be too narrow).

Next, I recommend unpacking the hats and legs. Those. match the legs to the already made recesses to more or less match. If necessary, the recess in the hat can be carefully adjusted with a knife under "your" leg.

Make syrup.
Boil 2/3 cup sugar with 4 tbsp. l. water.
Dip the thin ends of the legs in the resulting syrup, combine with hats and spread to dry.
After half an hour or an hour, the syrup will stick.
Then you can, acting carefully enough, work with mushrooms further.
The syrup will have cooled by this time, so it will need to be heated by adding a spoonful of water and stirring.
Now you need to imitate ground on legs. To do this, dip the mushrooms with their legs first in syrup, then in a container with poppy seeds.
Give the "earth" a little time to grab, then you can proceed to the final stage - the coloring of the hats.
To do this, add a little water and 1-2 tbsp. l. cocoa into the rest of the cooled syrup, and boil it again.
Dip mushroom caps into this fondant.
Leave to dry. It is good to leave overnight for final drying.

Comments:
I make smaller bags, about 70 pieces. Some of them will break when the baked legs are taken out, but many will remain intact and can be used a second time.

I do not set out to make exactly 100 mushrooms. And I don’t try to make them exactly the same, so that they are like stamped ones. I just tear off approximately the same pieces from the dough (2.5 cm in diameter) and combine both legs and hats on one baking sheet, making sure that the quantities of both are equal. Thanks to the co-baking of each batch of legs and caps, it is easier to make indentations in the caps before they cool and become brittle.

On drying mushrooms, sometimes streaks are obtained at the bottom, where the caps touch the surface on which the mushrooms lie. In the process of drying, the mushrooms must be turned over once so that the place with the drip also dries out. It is convenient to dry on plywood.

Don't be afraid of the process. It is relatively time consuming, but not difficult and enjoyable. Already at the age of 10-11, I cooked these mushrooms completely independently from beginning to end. By the way, younger children can also be involved in the cooking process - as assistants.
And how delighted the kids are at the sight of such a treat! What have I not done with these mushrooms! The fact that they were always the highlight of the sweet table when children were invited is a matter of course. She also brought her son to school for his birthday, making a "gift set" for each child (in a small bag with a beautiful tie - a couple of mushrooms in the company of cute homemade cookies of a different kind). And she wove a basket from colored cardboard strips, and put these mushrooms into it in the artist's room. mess. And then this basket was packed in a transparent rustling film, decorated with a bow and it turned out to be a wonderful present.
In general - the sheepskin is worth the candle.

It turns out that the mushroom season can last all year round, especially if mushrooms, champignons and mushrooms are mushroom cookies. Ease of preparation and a striking resemblance to the original made this type of pastry popular for many years. Mushrooms can be baked in a gas mold, in an oven without a mold, or deep-fried, involving the smallest members of the family in the process.

Cast iron gas baking molds remain unrivaled among many smart and high-tech gadgets to this day. The recipes for them are simple, and the results are amazing in taste and appearance.

The composition of the dough for cookies in the form:

• 3 eggs;
• 270 g of sugar;
• 180 g butter or margarine;
• 250 g sour cream;
• 5 g of quick soda;
• 455 g flour.

Baking recipe step by step:

1. Melt the butter and let it cool down a bit. Leave the soda mixed with sour cream to stand for a few minutes. Combine eggs with rubbing movements with sugar, pour in liquid oil, add sour cream and flour, stir. The kneaded dough has the consistency of thick homemade sour cream.
2. Ignite the mold for baking mushrooms on both sides over the flame of a gas stove, then grease with vegetable oil and fill with dough. Spread the dough only on one half of the form. During baking, the mass will increase in volume and fill all the voids.
3. Bake the mushrooms on both sides, turning the mold over the flame. Remove the rosy baked mushrooms from the mold and repeat the procedure with another portion of the dough. It is not necessary to grease the mold with oil before a new batch of mushrooms.

deep fried recipe

For many housewives, somewhere in the bowels of the kitchen cabinet, a mold for brushwood from mushroom batter is gathering dust. A proven recipe and a detailed description of the baking process will help correct this oversight and treat your home to delicious pastries, so similar to real mushrooms.

To bake deep-fried mushroom cookies, for the test you should take:

• 120-150 g flour;
• 2 eggs;
• 60 g mayonnaise;
• 60-80 g of sugar;
• 15 ml of vodka;
• 2-3 g of vanillin;
• a little milk or kefir to bring the dough to the desired consistency;
• vegetable oil for frying.

Sequence of actions:

1. Grind the eggs with sugar, add mayonnaise, vanillin, flour and a little alcohol. As a result, we get a dough of such density that it can be taken with a teaspoon, and it will quickly drain from the mold. If necessary, dilute with milk or kefir.
2. Pour frying oil into a small container. When it boils, dip the mold into it so that it warms up well. Put a little dough on the ribbed surface of the mold with a teaspoon. We quickly immerse it in boiling oil, pressing it a little to the bottom for a couple of seconds to get a long beautiful leg.
3. After a few seconds, deep-fried, the honey agaric should go into free swimming, but if this does not happen, we help it by pushing out the leg with a wooden toothpick. Spread golden rosy mushrooms on a paper napkin to blot excess fat. Ready-made pastries, like ordinary brushwood, can be sprinkled with powdered sugar or left in their original form.

How to make a treat in the oven

Mushroom cookies cooked in the oven have two big advantages: they do not need special forms for baking, children can be involved in the cooking process. They will like not only the process of eating, but also the creation of mushrooms.

For delicious pastries and a pleasant pastime with children, you will need:

• 200 g of powdered sugar;
• 220 g butter;
• 1 egg;
• 1 yolk;
• 40 g cornstarch;
• 240 g flour;
• 2 g vanillin;
• 4.5 g baking powder;
• 200 g of sugar;
• 75 ml of water;
• 3-4 g of citric acid;
• 30-40 g cocoa powder;
• poppy to taste.

How to make mushrooms in the oven:

1. Knead the butter that has become softer at room temperature with loose dough components (powder, starch, baking powder, vanillin and flour). Add an egg with yolk and knead a soft elastic mass, which is put in the cold for half an hour.
2. Divide the stabilized dough into pieces weighing 25 g. Form hats from half by rolling the balls, which are flattened on one side. From the other part, make legs in the form of sausages 6-7 cm long and with a pointed cone on one side.
3. Lay the caps and legs on a baking sheet lined with parchment. So that the legs retain their shape and do not spread into a cake in the oven, they are baked in baking paper bags. The temperature and approximate baking time are 180 degrees and 25 minutes, respectively. So that you do not have to cut a recess for the legs in the hats, you can push it with your finger before baking and put a ball of parchment, which will then be easy to remove from the finished hats.
4. While the blanks are cooling, boil a beautiful light caramel-colored syrup from water and sugar. At the end of cooking, add citric acid to it.
5. Collecting mushrooms. Dip the blunt end of the leg into the caramel syrup, and then into the poppy seeds, let the syrup set for 2-3 minutes. In the hats, make a small indentation with a knife, into which insert the pointed part of the leg, previously dipped in syrup. Let the parts stick together well.
6. When all the mushrooms are collected, add cocoa to the remaining syrup and warm it up a little, then dipping the mushroom caps into them, color them in a beautiful chocolate color.

Mushrooms with chocolate cap

Another option for delicious shortcrust pastry mushrooms with chocolate caps involves the use of the following components for the dough:

• 100 g butter;
• 100 g sour cream;
• 200 g of powdered sugar;
• 1 yolk;
• 3 g salt;
• 3.5 g baking powder;
• 400 g flour.

In the process of assembling and decorating baking, you will need:

• 1 protein;
• 200 g of powdered sugar;
• 100 g dark chocolate;
• 50 g dry poppy seeds.

Progress:

1. Put soft butter, sour cream, powdered sugar and egg yolk into a mixer bowl and mix until smooth. Then, adding small parts of flour with baking powder and salt, knead a soft, but not sticky dough. Divide it into two halves and refrigerate for 1.5 hours.
2. Taking one part of the dough, roll a sausage out of it, which is cut into legs. For greater realism, the legs can be made of different lengths, but always narrower on one side. To prevent the legs from spreading, they should be frozen for 40 minutes in the refrigerator.
3. In the meantime, roll balls from the other half, which, flattening a little, put on a baking sheet covered with parchment and bake at 210 degrees for about 15 minutes. While the hats are still warm, cut a small indentation for the stem from the bottom in the center.
4. When the caps are done, bake the frozen legs under the same temperature conditions. At the finished legs, you can trim the sharp tip a little, and all the bumps and roughness can be removed with a grater.
5. From protein and powder, prepare a thick glaze, glue hats and legs with it. When the mushrooms are formed, slightly dilute the glaze with boiled water and tint the bottom of the caps and legs, sprinkle the bottom of the legs with poppy seeds.
6. After that, it remains only to dip the mushroom caps in melted chocolate and dry, fixing the mushrooms on the baking grate from the oven, set on a large bowl.

No mold with bottle

At first glance, these cookies are difficult to distinguish from real champignons, and such a delicious beauty is being prepared without any tools. To form cookies, you only need a thin neck of a plastic bottle.

Starting to bake crumbly champignons from shortcrust pastry, you need to prepare:

• 180 g butter;
• 145 g powdered sugar;
• 2 eggs;
• 3 g salt;
• 7 g baking powder;
• 310 g flour;
• 190 g cornstarch;
• 90-100 g cocoa powder.

How to knead the dough and form mushrooms with a bottle:

1. Whisk the soft butter together with the icing sugar until fluffy, then stir in the eggs one at a time. Combine bulk components (except cocoa) together, mix thoroughly and add to the dough. You should get a soft and plastic mass.
2. Divide the entire lump of dough into balls not exceeding the size of a walnut. Next, dip the neck of the bottle in cocoa and press it into a ball of dough so that part of it fills the neck, forming a leg. Unscrew the neck of the dough with rotational movements and transfer the formed mushroom to a baking sheet covered with parchment. In order for mushrooms to retain the roundness of their hats, they can be baked in suitable-sized hemisphere molds, for example, for nut cookies.
3. When all the mushrooms are formed, send the baking sheet with them for 20-25 minutes in the oven, heated to 180 degrees. It is worth considering the fact that because of the starch, the baking will be light, perhaps it will only slightly brown around the edges.

In Soviet times, biscuits with filling, consisting of two halves, were very popular. Forms for such baking made it possible to make nuts, cones, shells and mushrooms.

To bake mushrooms in this form on gas, you need to take:

• 2 eggs;
• 95 g sugar;
• 180 g of melted margarine;
• 1.5 g of soda;
• 2.5 g salt;
• 390 g flour;
• vanillin to taste;
• boiled condensed milk, thick jam or cream for filling.

Cooking method:

1. Pour margarine into the eggs pounded with sugar, stir, add slaked soda and other ingredients, knead until smooth.
2. Lightly grease a baking dish heated on gas, then fill the recesses in it by 1/3 with dough and bake halves of mushrooms on fire, spending 2-2.5 minutes per batch. So that the pastries do not burn, the form must be turned over every 30-45 seconds.
3. If the dough has somehow crawled out of the edges of the form, it must be carefully cut off from the hot halves with a knife. Fill the cooled cookies with cream and combine in pairs to make mushrooms.

With added starch

To achieve a crumbly texture of cookies, housewives replace part of the flour, and sometimes all of it, with starch. For baking, you can use both corn and a product obtained from potatoes. The first gives more tenderness and a feeling of products melting in your mouth, but even with potato starch, baking is quite crumbly.

The list of necessary products for one batch of shortcrust pastry with the addition of starch:

• 110 g butter or margarine;
• 2 eggs;
• 110 g of sugar or powdered sugar;
• 3 g salt;
• 5 g baking powder;
• 215 g of starch;
• 335 g flour.

Cooking:

1. Grind soft, creamy texture butter with sugar or powdered sugar. After dissolving all the sweetener crystals, stir in the eggs, salt and the mixture of baking powder, starch and flour. You should get a fairly dense dough.
2. Divide the total mass into four parts, wrap each with a film and hide for stabilization in the refrigerator. After 30-60 minutes, take out small koloboks of dough one by one and form mushroom cookies.

Rating: 3.9/ 5 (4 votes cast)

Cookie recipe Mushrooms in a special form

Hello, dear readers of the blog site!

Today I will tell you how to cook delicious mushrooms in the form of a frying pan. I think that many housewives have preserved similar frying pans for cooking delicious food right on the gas burner. And for those who don’t, I advise you to buy it, because it’s a pleasure to cook such cookies, and most importantly, everything is done simply and very quickly. My mom used to make these cookies for my brother and me when we were kids. And recently I found the same form-pan with mushrooms and I decided to cook cookies according to my mother's recipe. Mushrooms are soft, moderately sweet and very tasty.

The following products make a fairly large serving of cookies. So if you need a little baking, then the number of ingredients can be halved.

In order to cook Mushroom shaped cookies you need the following ingredients:

1. 250 gr. any margarine;

2. 3 chicken eggs;

3. 1 tsp slaked soda;

4. 1 st. a spoonful of fat sour cream or natural yogurt;

5. 1.5 cups of granulated sugar;

6. 800 gr. flour;

7. a little vegetable oil to lubricate the mold.

Cookie recipe Mushrooms in the form of a frying pan:

Mushroom biscuits being prepared in the form in the following way. Break eggs into a bowl, add sugar, a spoonful of sour cream or yogurt without additives and mix everything well with a whisk.

Add melted margarine to the resulting mixture and mix thoroughly again.
Next, add soda quenched with vinegar - mix.

Now you can add the sifted flour in small portions. The dough should be tough but elastic.

Now you can begin to form parts (legs and hats) for future fungi.
The main thing here is to guess the size of the parts for the cookies, given that the dough will increase slightly in volume. If not enough dough is put in, then the cookies will come out ugly and shapeless. If you put more dough into the mold, then you get ugly seams and they will have to be cleaned. A good example of a successful and not very good cookie can be seen in the photo below (from left to right: little dough, normal, a lot of dough).

As soon as the details have accumulated for several passes, we heat the frying pan, lightly grease both halves with vegetable oil and place the dough blanks into the recesses.

We close the form, put it on the burner and, squeezing both handles of the pan with our hands, fry the cookies for about 3 minutes on each side (when the cookies are fried on the other side, the handles can be released and form legs and hats for the next servings).

As a result, I got a whole mountain of mushrooms.

But I wanted to somehow decorate them, and I decided to cook chocolate icing and make boletus mushrooms from simple mushrooms. To do this, I combined 2 teaspoons of cocoa powder and 2 tablespoons of granulated sugar in a plate, mixed the ingredients well, then added 4 more tablespoons of milk. I put this mixture in the microwave at full power for 2 minutes. Then I added 30 gr. butter and reduced the icing a little more in the microwave.

Then I dipped the hats and the tips of the legs into the icing. I sprinkled the hats with coconut flakes, and dipped the legs in poppy seeds (imitation of soil) and decorative green sugar sprinkles (imitation of grass). The result is such a mycelium on a plate. Prepare and enjoy...

I hope you enjoy the mushroom biscuits in the form of a frying pan. And if you don’t have such a form, then see how you can bake mushrooms without a special frying pan. It turns out no less tasty and beautiful.

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