Don't despair if the mushroom season is over. DIY indoors!

PORCINI COOKIES

170 g butter, room temperature

85 g sugar

1 tsp vanilla extract

25 g dried porcini, crushed finely

200 g flour

1. Beat butter until fluffy.

2. Add sugar and vanilla. Continue to beat until light.

3. Add mushrooms gently so they do not fly all over the place.

4. Finally, add the flour and mix.

5. Shape the dough into a ball and wrap in plastic. Refrigerate for about an hour.

6. Roll out the dough to 1/2 inch. Cut out in mushroom shapes. Place on lined baking sheet. Poke and puncture raw cookies with a fork.

7. Bake at 170 degrees for 15 minutes.

Swedish porcini cookies

75 g butter/ 2.65 oz

1 ¼ dl sugar/0.6 cups

½ dl oil (rapeseed, for example)/ 0.2 cups

2 Tbs crushed dried mushrooms (porcini, for example)

2 ¼ dl flour/1 cup

½ tsp baking powder

1. Set the oven at 150 degrees C/350 degrees F.

2.Combine butter and sugar.

3. Add oil and keep mixing.

4. Add the mushrooms.

5. Mix the flour and baking powder and add to the mixture.

6. Let the dough rest in the fridge for about half an hour.

7. Form into round balls and bake in the oven for about 15 min.