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Mousserons and Walnut Cookie Recipe

Learn how to make these unique savory-sweet Mousserons and Walnut Cookies. This quick and easy cookie recipe combines earthy dried mushrooms with crunchy walnuts for an unexpected gourmet treat. Perfect for afternoon tea or as an elegant appetizer, these buttery cookies will impress your guests!

Prep

30 mins

Cook

15 mins

Serve

24

Kcal

120

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">1 cup all-purpose flour</li><li class="ingredients-single-item">1/2 cup unsalted butter, softened</li><li class="ingredients-single-item">1/4 cup granulated sugar</li><li class="ingredients-single-item">1/2 cup walnuts, finely chopped</li><li class="ingredients-single-item">2 tablespoons dried mousserons (fairy ring mushrooms), finely chopped (or substitute dried porcini)</li><li class="ingredients-single-item">1 teaspoon fresh thyme leaves, minced</li><li class="ingredients-single-item">1/4 teaspoon garlic powder</li><li class="ingredients-single-item">1/2 teaspoon sea salt, plus more for topping</li><li class="ingredients-single-item">1/4 teaspoon black pepper</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">1 tablespoon cold water</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by rehydrating your dried mousserons. Place them in a small bowl with 1/4 cup of hot water and let them soak for about 15 minutes until they're nice and soft. Once they're rehydrated, drain them thoroughly, gently squeeze out any excess moisture, and finely chop them until you have about 2 tablespoons worth. Set these aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed. You want to get it lovely and creamy, about 3 minutes until it's pale and fluffy. This incorporates air into the mixture, which will give your cookies a beautiful texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add in your finely chopped mousserons, walnuts, fresh thyme leaves, garlic powder, sea salt, and black pepper. Mix everything together until thoroughly combined. The mixture will smell wonderfully earthy and aromatic!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Gradually add the flour to your butter mixture, mixing on low speed until just incorporated. Be careful not to overmix, love - you want to stop as soon as there are no visible streaks of flour. The dough will be somewhat crumbly but should hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Shape it into a log about 2 inches in diameter. Wrap the log tightly in plastic wrap and refrigerate for at least 2 hours, or even better, overnight. This resting time allows the flavors to meld together beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> When you're ready to bake, preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper. Take your dough log out of the fridge and let it sit at room temperature for about 10 minutes to make it easier to slice.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> In a small bowl, whisk together the egg yolk and cold water to create an egg wash. Slice the dough log into rounds about 1/4 inch thick and place them on the prepared baking sheets, leaving about an inch between each cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Lightly brush the top of each cookie with the egg wash and sprinkle with a tiny pinch of sea salt. This will give them a beautiful golden color and enhance the savory flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake in the preheated oven for 13-15 minutes, or until the edges are just turning golden brown. Keep a close eye on them as they can go from perfectly golden to overdone quite quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. As they cool, they'll firm up and develop that perfect shortbread-like texture. Store in an airtight container for up to a week, or freeze for up to three months.</li></ol>
Mousserons and Walnut Cookie Recipe

What ingredients are used in Mousserons and Walnut Cookies?

These gourmet cookies contain all-purpose flour, unsalted butter, sugar, chopped walnuts, dried mousserons (fairy ring mushrooms), fresh thyme, garlic powder, sea salt, black pepper, and egg yolk. The unique combination creates a sophisticated savory-sweet balance.

How to bake Mousserons and Walnut Cookies at home?

Learn how to bake Mousserons and Walnut Cookies by rehydrating dried mushrooms, creaming butter and sugar, adding the mousserons, walnuts and herbs, then gently incorporating flour. Form into a log, chill, slice into rounds, brush with egg wash, sprinkle with sea salt, and bake at 325°F until golden. The chilling time ensures the flavours develop beautifully.

Can I substitute dried mousserons with other mushroom varieties?

Absolutely! If you can't find dried mousserons, dried porcini mushrooms make an excellent substitute. Other options include shiitake or chanterelle mushrooms, though each will impart a slightly different flavour profile to your cookies. Ensure they're finely chopped for the best texture.

How should I store these savoury cookies and how long will they keep?

Store these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. If freezing, layer between parchment paper to prevent sticking. Bring to room temperature before serving for the best flavour experience.

What drinks pair well with these savoury-sweet mushroom cookies?

These sophisticated cookies pair beautifully with dry sherry, a crisp white wine like Sauvignon Blanc, or even a light-bodied red like Pinot Noir. For non-alcoholic options, try an earthy tea such as oolong or a light mushroom broth served in small cups for a unique tasting experience.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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