They blend sweet and savoury together perfectly and pair just as well slathered in some blueberry jam or topped with a heaping scoop of sauerkraut. Or just more butter. Whatever you fancy, I recommend getting this chilly season off to a good start with some mushroom shortbread cookies in your belly.
Porcini Shortbread (makes 10 cookies)
1/4 cup fine sugar
1/2 cup butter, room temp
1 egg, lightly beaten
3/4 cup flour
1/4 cup dried porcini mushrooms, ground to a fine powder (I used my coffee grinder)
1/4 tsp sea salt
Preheat the over to 350 degrees.
In a medium-sized bowl, whip together the sugar and butter until creamy. Add the lightly beaten egg and mix well.
In another bowl, mix the flour, porcini, and sea salt. Gradually add the dry ingredients to the wet and mix until a soft and kind of dry dough is formed. I used my hands to mix it up.
Traditionally, shortbread dough is formed into a ball, wrapped in plastic (gross), and kept in the fridge over night to harden. But I am more in the 'cookies now not later' camp and skipped this step. Je ne regrette rien.
Dust a cutting board with flour and roll out the dough. Grab your cookie-cutter of choice and have at 'er. Keep adding flour to the board and rolling pin as needed. Fold the dough over itself to keep forming new cookies. Place the cookies on the baking pan and bake for 10-12 minutes, or until the edges start to turn golden.
Let them cool or enjoy them straight out of the oven, like we did.
*Side note: These cookies bring back all the feels from my time living in Northern Italy, where I learnt that mycology is actually a thing. We went to mushroom exhibitions, festivals, explored the woods with 'i nonni' (various grandparents) who schooled us in foraging tactics in dialects that we could barely understand, and ate our way through the markets in peak mushroom season. I will forever look back on this time as an important catalyst for how respect mushrooms today.