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Grybukai (Honey Mushrooms)

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  • 1 cup flour
  • 2 egg yolks plus 1 whole egg
  • 1/4 cup butter
  • 1 cup honey
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 2 tablespoons sour cream
  • 1 teaspoon of the following ground spice mix (3 parts cinnamon, allspice, cloves, 1 part orange peel, ginger powder)


  • 1 cup powdered sugar
  • 1 egg white
  • 1/8 teaspoon cream of tartar
  • 2 teaspoons cocoa powder


  • Heat sugar in a cast-iron pan until it turns dark brown.
  • Place all the ingredients in a mixing bowl and work the dough until it has a thick consistency and all the ingredients are incorporated. Let it rest to cool.
  • Divide the dough in half and make the mushroom caps. Take walnut-size pieces of dough and make balls. Flatten one side and make a small indentation, a place for the mushroom stem.
  • Put the mushroom caps, hole down, on cookie sheet.
  • Make mushroom stems, a finger's thickness or about 1 inch long, from the remaining dough. Place them next to the caps and bake in a preheated oven at 325°F for 25 to 30 minutes.
  • For the icing: beat egg white with sifted powdered sugar and 1/8 teaspoon cream of tartar.
  • To assemble: Glue the caps and stems with the icing. Cover the stems with white icing.
  • Color the remaining white icing with cocoa or chocolate. The brown icing is for the mushroom caps.
  • Finally, return the iced mushrooms to a warm oven for 15 minutes to dry the icing.
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"Grybukai (Honey Mushrooms)";