Ok, so you are wondering 'how the hell do you make mushrooms?'. Well these are no ordinary mushrooms. They are pastry mushrooms, with a icing filling and they taste beautiful!


  • 90g butter

  • 1t vanilla essence

  • 1/3 C caster sugar

  • 1 egg

  • 1/3 C raspberry jam

  • 2t cocoa

  • 1 C plain flour

  • 90g butter

  • 1/3 C caster sugar

  • 1/3 C water

  • 1/2t vanilla essence

  • 1/3 C milk


  • 1.

    Preheat oven to 190 degrees

  • 2.

    Grease 24 shallow patty pans

  • 3.

    Beat butter, essence and sugar in a small bowl with electric mixer until creamy

  • 4.

    Add egg and beat until just combined

  • 5.

    Stir in sifted flour

  • 6.

    Turn mixture onto lightly floured board and knead gently until smooth

  • 7.

    Refrigerate for 15 minutes. Roll on lightly floured surface until 2mm thick. Cut into 6 1/2 cm rounds and place into prepared trays

  • 8.

    Make stalks by rolling pastry scraps into a 8mm diameter sausage. Cut into 24 stalks

  • 9.

    Bake cases and stalks in a moderately hot oven for 10mins or lightly browned.

  • 10.

    Flatten pastry cases with the back of a spoon halfway through cooking

  • 11.

    Place on cooling racks

  • 12.

    Spread inside of each case with 1/2 teaspoon of jam

  • 13.

    Spread 2 level teaspoons filling each case and sprinkle with a little sifted cocoa

  • 14.

    Press stalks into filling

  • 15.

    Beat butter, essence and sugar in a small bowl with electric mixer until colour changes

  • 16.

    Gradually beat in milk and water a teaspoon at a time.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 267kj
  • Fat Total 15g
  • Saturated Fat 9g
  • Protein 2g
  • Carbohydrate 30g
  • Sugar 18g
  • Sodium 15mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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