Mushrooms are the taste of childhood!!! I still remember how we bought them at the grocery store. Yummy, I love that sweet white frosting, crumbly dough and chocolate hats! And today I want to please you, my baking colleagues, with a simple recipe for homemade mushrooms.

You can bake them at home, just as beautiful as those in the store, just like the real thing! Moreover, even if you don’t have a mold for mushrooms, you can still do it. The kids will squeal with delight!

Ingredients:

Dough:

1 yolk;
half a glass of sugar;
half a glass of sour cream;
half a teaspoon of soda (quench with vinegar);
half a stick of butter (100g);
2-2.5 cups of flour.

Decor:

1 egg white;
white confectionery icing (which is sold for the Easter holidays);
chocolate bar.

From the given set of products you get 25-30 mushrooms - a full basket!

How to make homemade mushroom cookies:

Mix the dough: grind the yolk with sugar.

Add sour cream, soda, quench with vinegar, mix.

Add butter, not melted, but simply softened.

Stir, add flour in two or three additions.

The dough should be soft, but at the same time hold its shape well and not stick to your hands.

We make the legs of the mushrooms, roll small sausages in the shape of droplets: one tip is thicker (the base of the mushroom), the second is thin (to put on the cap).

We make hats by rolling the cones, pressing them so that the underside of the cap is flat, using our fingers to make a depression - then inserting the stem there. To prevent the indentations from disappearing during baking, roll out balls of paper, dip each one in vegetable oil and insert into the hole. Oiled lumps of paper (pastry parchment) will prevent the holes from disappearing and will easily be removed from the finished caps.

Place the “spare parts” on a greased baking sheet.

Bake at 180-190C for about half an hour until the dough turns golden. Try it with a wooden stick, if you’re ready, take it out!

After pouring the caps and stems into a bowl, wait until they cool down a little - so that you can pick them up. There is no point in waiting for complete cooling to remove the pieces of paper - cooled caps may break; it is better to remove the pieces of paper from warm cookies.

Make the glaze by whisking a VERY FRESH (for the kids!) egg white with the contents of the glaze packet.

We coat the stems and bottom of the caps with glaze, poke the bottom tip of the stem into the poppy seed, and insert the stem into the cap with the top tip. We place the mushrooms upside down, spreading parchment on the table, and wait until they dry. This is the most difficult and interesting moment, because finding the “center of gravity” is sometimes difficult, and the mushrooms always try to fall to the side. And I already want cookies as soon as possible! So, I dry them with a hairdryer so that they set faster :)

While the mushrooms are drying, melt the chocolate in a water bath. To adjust the thickness of the glaze, add a little flavourless vegetable oil or milk.

Several decades ago, many housewives had special molds for baking cookies in their kitchens. Mushroom cookies, made in special molds, were a favorite delicacy of Soviet children and adults. An interesting look, crumbly dough and delicate cream inside - these are mushroom cookies; preparing these homemade cookies in a gas mold was not at all difficult. It was baked in special thick-walled molds. There were baking molds for both full and hollow products. The products were prepared on a regular gas stove; the mold had to be turned over first one side or the other, alternately. In order for the baked goods to be easily shaken out, its surface had to be carefully greased with odorless sunflower oil.

Although the recipe is many years old, it has not become outdated, conquering new generations of sweet tooths.

Ingredients

Let's prepare the products:

For the test:

1 cup of sugar;
0.5 sticks of butter;
0.5 cups sour cream;
1.5-2 cups premium flour;
one egg;
a pinch of salt;
20 grams of vanilla sugar.

For the glaze:

0.5 cups of powdered sugar;
one protein;
green coconut flakes;
5 cups sour cream;
3 tablespoons sugar;
2 tablespoons butter;
2 tablespoons cocoa.

Cooking method

Products for cookies in a gas pan are ready:

Add an egg to the pre-melted and cooled butter, add sugar and flour with soda and vanilla sugar.
Mix everything thoroughly.
We put the empty mold on gas and warm it up well on both sides. Lubricate the inside with odorless vegetable oil and pour in the dough. Close and place on medium heat. After about a minute, turn it over to the other side, do this 5-6 times. Open the pan and check if the baked goods are ready.
Shake the prepared mushrooms onto a dish and add another portion of dough.
To prepare chocolate glaze, sugar and cocoa powder must be thoroughly ground until all lumps disappear. Mix with sour cream and bring to a boil over low heat with constant stirring. Add butter to the boiling glaze and boil until the butter dissolves. The glaze should be used warm.
Prepare the sugar glaze, beat the egg whites with powdered sugar.
Dip the mushroom caps into the warm chocolate glaze, place them on a plate and let sit until the glaze hardens. This will happen faster in the refrigerator.
Dip the mushroom stems in sugar glaze and sprinkle with green coconut flakes.

Cookies with filling

Before baking cookies in a gas pan, we will select recipes for hollow cookies. We will prepare the mushrooms with a filling - with Charlotte cream or jam.

Ingredients

For shortbread cookies you will need:

two eggs;
2.5-3 cups flour;
200 grams of margarine;
100 grams of sugar;
1/4 teaspoon of soda;
1 teaspoon vinegar;
one packet of vanilla.

For cream:

1 cup of sugar;
3/4 cup milk;
250 grams of butter;
one egg;
a bag of vanilla sugar.

Cooking method

Prepare mushrooms in the following way:

Melt the margarine and cool.
Beat sugar with eggs, quench soda with vinegar. Mix all the products, knead thoroughly until completely homogeneous.
Preheat the mold on both sides and grease the inside with vegetable oil. Fill the cavity with dough to 1/3 of the volume. Remove excess dough.
Bake, turning the pan periodically. The pieces are very thin, bake quickly, it is important not to overheat the pan.
Keep the butter at room conditions until it softens.
Mix milk and eggs in a saucepan, add sugar. Place in a water bath and keep over low heat, stirring constantly until the syrup thickens. You should have the consistency of liquid pancake batter. Remove from heat and cover with a lid. Let cool.
Mix the butter with vanilla and gradually add the syrup, whisking continuously. The finished cream must be cooled for 15-20 minutes so that it becomes thicker.
We take out the finished cookies and fill them with cream or jam.

Favorite recipe

Let's learn how to prepare another version of mushroom cookies. Adding starch to the dough makes the baked goods especially airy, crumbly and crispy.

Ingredients

We will need:

2.5-3 cups flour;
1 egg;
2/3 stick of butter;
1.5-2 cups sugar;
0.5 cups sour cream;
3/4 cup water;
a packet of baking powder;
0.5 cups starch;
green coconut flakes;
1 tablespoon cocoa.

Cooking method

Let's start preparing the mushrooms:

The butter must first be melted. In a saucepan, mix butter, sour cream, egg and half the sugar.
Add flour and starch. Mix everything thoroughly, cover with film and place in the cold for half an hour.
Place walnut-sized pieces of dough into a preheated and greased pan. Bake, turning from one side to the other every minute. When the pastry is browned, remove from heat. Shake out the cookies and place the next portion of dough into the mold.
From the remaining sugar and 2 tablespoons of water, cook syrup and cool. Place the stem of the mushroom in the syrup and dip it in coconut flakes.
Mix the remaining syrup with cocoa and mix well. Dip the mushroom cap into the syrup; for a brighter color, you can do this twice.

So we studied the recipe - cookies in a gas pan. Mushroom cookies, despite their longevity, will delight all sweet lovers with their taste for a very long time.

To prepare this delicate cookie, you need special molds, since it has the shape of a shell, but if you don’t have those, you can bake it in others.

At the very beginning, beat the eggs, adding powdered sugar. You can also add regular sugar, but using powder will make the dough much softer. The resulting mass should have a light shade.

Sift the flour and add the eggs to it. At this stage add flavoring. Vanilla will be used here, but you can use any other if you like. Namely caramel liqueur, lemon juice and zest, rum liqueur. You choose this to your taste.

Melt the butter and add it to the dough. Mix the resulting mass until smooth.

The dough will not be thick. Pour it into the prepared molds.

Preheat the oven to one hundred and eighty degrees. Place the molds inside and wait about twenty minutes. The cookies should not crack.

The cookies turn out tender, aromatic and very tasty. It is suitable for a banquet, for breakfast, and as a dessert.

MUSHROOMS ARE DIFFERENT FROM Mold OR BAKE ALL SEPARATELY

“White mushrooms” and “Amanita mushrooms”

Ingredients:

For the test:

200 g butter

2 cups sugar

1 cup sour cream

1 cup starch

Approximately 800 g of flour until the desired dough consistency is obtained

Vanilla or vanillin or vanilla sugar to taste

A pinch of salt

1/2 tsp. soda, quenched 1 tsp. 9% vinegar

For the syrup:

2/3 cup sugar + 4 tbsp. spoons of water

For paint:

For porcini mushrooms - 1-2 tbsp. l. cocoa

For fly agarics - 1/2 cup cranberries and 1/4 cup sugar

Preparation

DOUGH

Grind the butter, softened at room temperature, with sugar until white.

Add the rest of the ingredients and knead into a soft, plastic dough.

Divide the dough into 2 equal parts - for the caps and for the legs.

HATS

Make 100 slightly flattened balls from one part. These will be the mushroom caps.

Bake them on an ungreased baking sheet.

In the still warm (!) baked hats, make indentations in the center of the flat side with a knife with a sharp tip - the legs will be glued into them. (As the products cool down, they become brittle.)

Prepare 100 balls in advance from squares of baking paper with a side of 6-7 cm.

While the caps are baking, roll out the legs from the second part of the dough: one side is wider, the other narrower - like mushrooms.

Place the legs in paper bags, place on a baking sheet and bake. The bag will not allow the thin end of the leg to spread out, and the entire leg, slightly expanding during baking, will not lose its correct tapering shape.

Remove the baked legs from the bags.

SYRUP FOR GLUING

To prepare the syrup, boil 2/3 cup of sugar with 4 tbsp. l. water.

WHITE MUSHROOMS

Dip the thin ends of the stems of porcini mushrooms into warm syrup, connect them with the caps and carefully lay them out to dry.

After drying, we imitate “earth” with poppy seeds on the legs. To do this, dip the mushroom stems in syrup, then into a container with poppy seeds. Leave until the syrup dries and the “earth” is well established.

FLY ASMIC

Lubricate the legs and lower part of the fly agaric caps with egg white beaten with powdered sugar.

Dip the tips of the legs in poppy seeds and let them dry.

Then use the remaining egg white whipped with sugar to glue the legs and caps together. Let it dry.

COLORING MUSHROOMS CAPS - final stage

Coloring the caps of porcini mushrooms.

Add a little water and 1-2 tbsp to the remaining cooled syrup. l. cocoa and boil again.

Dip the mushroom caps into the resulting fondant.

Coloring of fly agaric caps

Red paint for fly agaric caps: mash 1/2 cup of cranberries, boil for 3-5 minutes with 1/4 cup of sugar and strain through a strainer while hot.

We color the caps by briefly immersing them in warm syrup. Let it dry. If desired, painting can be repeated after 10 minutes to obtain a thicker paint layer.

We make white dots on the caps of fly agaric mushrooms with uncolored warm sugar syrup.

Let all the mushrooms dry completely for 1-2 hours.

SPONGE COOKIES WITH DRINKED DRINKED COOKIES

To prepare biscuit cookies with dried apricots you need:

1 tbsp. flour
1/2 tbsp. Sahara
1 large apple
1/2 tsp. salt
1 tsp soda
1 tbsp. lemon juice
50 g dried apricots
1/3 tbsp. vegetable oil
1/3 tbsp. water

How to make biscuit cookies with dried apricots.

Remove the core from the apple and chop it finely. Place the apples in a blender, add water and blend until smooth.
Transfer the applesauce into a deep bowl, add vegetable oil, sugar and salt. Mix thoroughly.
Finely chop the dried apricots (into four pieces) and add to the remaining ingredients.
Slowly add flour to the bowl and knead into a thick dough.
Quench the baking soda with lemon juice, pour it into the dough and mix.
Place the dough in the cookie cutters greased with vegetable oil (fill the molds to about halfway, as the dough rises a lot).
Bake the cookies for 40 minutes until golden brown (use a toothpick to check if the biscuit is ready: if the toothpick remains dry, then everything is ready).

Oriental cuisine always surprises with its unusual note of taste.

We invite you to familiarize yourself with recipes for popular oriental dishes and try to cook them.

Chebureks

Ingredients

Flour- 3.5 cups

Water- 350 milliliters

Egg - 1 piece

Melted butter- 1 tablespoon

Salt- 0.5 teaspoon

Ground meat— 700 grams

Onion— 350 grams

Water or kefir- 0.5 cups

Salt, pepper, spices- taste

Cooking method

Boil water with salt and oil (oil gives the finished chebureks their characteristic “bubbly” quality).
Immediately brew 1/2 cup of flour in it, try to stir the lumps, and let it cool (brewing some of the flour makes the dough soft and pliable). If a few lumps remain, it’s okay, they will disperse later.
Add the egg and mix. Gradually add the rest of the flour and knead the dough. The dough should not stick to your hands; if it does, add a little more flour. Let it brew for at least 1 hour.
While the dough is infusing, prepare the minced meat.
We add onion, water or kefir to the minced meat, which, in addition to flavoring, has the wonderful property of binding raw minced meat (the minced meat does not spread) and releasing liquid into the finished product. Mix everything well.

We form pasties.
Cut the dough into balls the size of a table tennis ball and roll out into a flat cake 1 millimeter thick. Spread the minced meat over one half of the flatbread, cover with the other half and press down the edges. To make the edge beautiful, we roll it along the edge with a special machine or the edge of a saucer, or a fork.
Let's start preparing the pasties.
Pour 2-3 cm of vegetable oil into the pan. We wait until the oil warms up. Fry on 2 sides over medium heat, uncovered, until golden brown.

Lyulya - kebab

Ingredients

Mutton— 500 grams

Bulb onions— 150-200 grams

Fat tail fat- taste

Salt- taste

Dried basil- taste

Black pepper- taste

Cooking method

We pass the lamb pulp together with the onion through a meat grinder two or three times. If possible, skip fat tail fat along with the meat. Salt and season with spices. Mix the minced meat with your hands or beat it (lift it and throw it back into the bowl) until it stops cracking and becomes viscous.
Divide the kneaded minced meat into pieces weighing 40-45 grams and with wet hands form sausages about 3 centimeters thick and 15-20 cm long.
Thread the resulting sausages onto flat skewers (for cooking over coals) or onto wooden skewers (for cooking in the oven). 2-3 sausages are strung on long skewers. The strung kebabs can be additionally patted to help them adhere better to the skewers. Fry the kebab over hot coals, turning the skewers periodically. When preparing at home, place lula kebab on a baking sheet or on a wire rack (with the baking sheet positioned down to catch any dripping fat). Preheat the oven to 250°C and fry for 15-18 minutes on one side and 5 minutes on the other.
When serving, remove the lula kebab from the skewers and sprinkle with ground sumac (if desired and possible). It can also be wrapped in Armenian lavash cut into strips. Lula kebab is served with a lot of greens (green onions, parsley, cilantro) and fried tomatoes. Narsharab (pomegranate juice boiled to a third of the original volume) can be served as a sauce.

Dolma (stuffed cabbage rolls with grape leaves)

Ingredients

Mutton— 500 grams

Rice- 0.5 cups

Onion- 1 head

grape leaves- 400 grams

Oil- 1 tablespoon

Cooking method

Pass the lamb (pulp) through a meat grinder, add cooked rice, finely chopped onions and herbs, as well as pepper and salt to taste.

Wash the grape leaves, remove the stem (hard) part, lay the leaves on the table (1 - 2 leaves each), put the minced meat on them and wrap it in leaves in the form of ordinary cabbage rolls. Salt them and place them in a low saucepan in dense rows, pour in oil, add a glass of broth made from lamb bones, cover the saucepan with a lid and simmer over low heat for about an hour.

When serving, transfer the dolma to a plate. Separately, serve sour milk with grated garlic and salt, as well as ground cinnamon mixed with powdered sugar.

Samsa

Ingredients

Water- 2 glasses

Salt- 2 teaspoons

Flour- 4-5 glasses

Meat- 200 grams

Kurdyuk— 50 grams

Onion- 1 kg

Potato- 200 grams

Black pepper, salt, cumin- taste

Vegetable oil- 2-3 tbsp. spoons

Cooking method

You can use ready-made puff pastry or make your own.

We knead unleavened dough from flour and warm water with salt.

Preparing the filling for samsa.

Cut the meat, fat tail fat and potatoes into small cubes, about 5 millimeters each.

Finely chop the onion, add spices, salt and pepper, mix everything.

Cut the samsa dough into pieces.

Roll each piece into a circle and put the filling in the middle.

Then we cover the filling with dough, alternately on 3 sides, overlapping to form a triangle.

We pinch the corners of the samsa so that the juice does not leak out.

Place the samsa on a baking sheet greased with oil.

Bake in a medium-heated oven for 40-50 minutes until done.

Baklava

Ingredients

Flour— 500 grams

Egg- 2 pieces

Sour cream— 150 grams

Milk— 150 grams

Butter— 50 grams

Yeast— 1/2 pack of dry (5-6 grams) or 15 grams of fresh

Salt- pinch

Sugar- 1 teaspoon

Walnuts— 250 grams

Powdered sugar— 250 grams

Butter— 250 grams

Cardamom- 0.5 teaspoon

Cinnamon- 1 teaspoon

Egg- 1 piece

Walnuts (decoration)- halves

Honey— 150 grams

Hot water- 90-100 milliliters

Cooking method

Let's start preparing the dough for baklava. First, heat the milk so that it is warm, add yeast and sugar, stir and let the yeast “come to life” so that it rises like a cap.
In another bowl, mix flour, butter, eggs, sour cream and salt. Mix lightly.
Then add our “revived” yeast to this mixture and stir well.
Now place this mass on a lightly floured table and knead the soft dough well.
Then put the dough in a cup and put it in a warm place for 1-1.5 hours (cover the dough with a towel).
The dough should fit well.
While the baklava dough is rising, let's make the filling.
The filling will be even tastier and the taste will be richer if you roast the nuts a little in the oven.
We pass the nuts through a meat grinder or roll them with a rolling pin.
Mix the chopped nuts with vanilla and powdered sugar, add cardamom and cinnamon.
Divide the risen dough into 12 parts, one piece of which should be 2 times larger than the others.
Now we take this large piece and roll it out in such an area that it covers the bottom and sides of our form, and hangs down a little more...
The dough is soft, elastic and rolls out very well. And we will need to roll it out very thinly, about 1 millimeter thick or even thinner.
Now we wrap the dough on a rolling pin and line our mold with it.
Next, brush the dough with melted butter.
Now we roll out the next layer of the same thickness, but to the size of the bottom of our mold and cover the bottom.
We did not pour filling onto the first layer, since we should have 2 layers of dough without filling on the bottom and top (this is for strength, otherwise they may crumble after baking).
Grease the second layer of dough with a thin layer of butter and sprinkle with filling (sprinkle enough filling to make 10 layers).
The tenth layer looks like this - greased and sprinkled (that's it, there is no more filling, and about half or a little less oil should remain, we will need it again later).
Cover the tenth layer with the eleventh piece of dough and grease it with oil.
Cut off the overhanging edges of the dough with a knife, leaving about 1-2 centimeters. And brush them with beaten egg.
Now roll out the last twelfth piece of dough and cover the 11th layer with it. Brush the top with the already beaten egg so that the baklava is golden brown and beautiful.
Now let’s cut the baklava into traditional diamond shapes. We do not cut it completely, otherwise everything will flow out to the bottom of the mold and will burn.
Then place half a walnut in the middle of each diamond, pressing lightly.
Now turn on the oven, place the pan with baklava on the stove, cover it with a towel and leave to rise for 15 minutes.
Place the pan in an oven preheated to 180 degrees and bake the baklava for 15 minutes. Then we take it out and pour the remaining butter on top. If the cuts are stuck together, you can trim them with a knife so that the oil gets in.
Almost before it’s ready, pour hot honey syrup over the baklava (honey + hot water). Baklava can be baked to a beautiful reddish color and removed from the oven. Now cover it with a towel and let it cool a little, up to 40-45 degrees C. Then take it out of the mold, cut the diamonds to the end and dip each side in honey syrup for 3 seconds.
Place the finished baklava on a dish and let it stand for another 15-20 minutes (if you can stand it) so that it is saturated with this syrup and completely cools.