Mushroom Cookies
I’ve been tasting a lot of different mushrooms and one of the common themes is that they usually taste like some sort of meat. But today I’m going to be testing something a little different, a sweet mushroom. It is, the candy cap mushroom. Supposedly it tastes like candy, I want to give it a taste and see. As soon as I opened my bag of mushrooms, I realized they smell just like maple syrup! If you like this recipe check out this one too! and this one!
Rehydrating Mushrooms
The first thing I want to do is try to rehydrate them. So I add half of my mushrooms to a tea strainer, then I add some tap water to them (not scalding hot but pretty warm). I let the mushrooms sit in this warm water bath for about fifteen minutes. The next step is to soften them up with some butter. I add them into a skillet with some vegan butter. They are small so I only saute them for just a few moments. I gave the mushroom a taste and they are very rich, they kind of have a little bit of mushroom taste but for the most part they are still sweet.
Grind Up Mushrooms
I’m going to make a basic vegan chocolate chip cookie, with the mushrooms. I’m going to rehydrate and saute another batch of these, I’ll fill up probably a cup of them. But then I am also going to use some of the dehydrated portion left for some flavoring. While we wait for this other batch to rehydrate, I’m going to take about two tablespoons worth and use my old coffee grinder which has been turned into my spice grinder and grind up the dehydrated mushrooms. At this point I chop the mushrooms up into chocolate chip size or smaller.
Cookie Ingredients
Now to start on the cookies we need an egg replacer. So in a small bowl I add egg replacer. Then into my mixer I add about a half cup of vegan butter, I whip that on a low speed until it is soft. Then I add one cup of brown sugar and the dehydrated mushroom powder and whip that up until it is pretty creamy. Once it is creamy we want to mix in the egg replacer, mix that on a slow speed. Then I add in one and a half cups of flour, two and a half teaspoons of tapioca starch, and one teaspoon of baking soda.
Final Steps
I want to make half of them chocolate chip mushroom cookies, and another half just mushroom cookies. So when the dough is done mixing, I take it out and cut it in half. I add half a cup of chocolate chips, half the dough, and about a tablespoon of the mushroom all together and fold it. Then for the other half of the dough I add the rest of the mushrooms to it. I wrap the dough up in saran wrap and throw them into the freezer for about fifteen or twenty minutes to firm up. Once they have firmed I preheat my oven to 350ºf.
Taste Test
I cut my dough into cookies, roll them into a ball, then set them on my parchment lined baking sheet. Let’s bake these for about twelve to fifteen minutes. These mushroom cookies are wildly good! There is still a sweetness to them and a delicious flavor. These cookies are awesome. You should try making them for your friends and family! Watch the full video here!
This Mushroom Tastes Like Candy… So I Made Mushroom Cookies
Ingredients
- .5 cup vegan butter
- candy cap mushrooms
- egg replacer
- 1 cup brown sugar
- 1.5 cup flour
- 2.5 tsp tapioca starch
- 1 tsp baking soda
- .5 cup choc chips
Instructions
- Grind up some of the mushrooms very fine. And chop up the rest (chocolate chip size or smaller).
- In mixer add vegan butter, and whip on a low speed until soft.
- Add brown sugar and mushroom powder and whip it up until it is creamy.
- Add egg replacer, mix on low speed. Then add flour, tapioca starch, and baking soda.
- When the dough is done I take it out and cut it in half. Add chocolate chips and mushrooms to one half and just mushrooms to the other.
- Wrap the dough up and put it in the freezer for 15-20 minutes to firm up.
- Preheat oven to 350ºf. Cut dough into pieces and roll them into balls then put them on a parchment lined baking sheet. Bake for 12-15 minutes. Enjoy!