In a bowl, put butter at room temperature (100 g), add sugar (180 g).
Then add sour cream (100 gr).
Add egg (1 PC.)
In a separate bowl, mix all the dry ingredients for the dough: flour (400 g), salt (1 chip), vanilla sugar (1 pack), baking powder (1 tsp). The mixture is stirred.
Combine the butter and egg mixture and the dry ingredients. Knead a soft plastic dough.
Divide the dough into four parts and put it in the cold for 1-1. 5 hours.
In the future, it will be easier to work with a cold dough.
Roll one part of the dough into a bundle and divide it into equal parts.
Roll each part into a ball, then, gradually, pulling the ball, form a cone from it.
From the second part of the dough, form balls in which, with the help of a pastry nozzle for cream, make depressions.
If you do not have such a nozzle, you can make depressions in the hats with a teaspoon or carving tools, or other suitable tools.
Put the legs of future mushrooms on a baking sheet covered with baking paper or baking paper.
Send the baking sheet to the preheated 180-190*The size of a baking oven.
Similarly to do with hats, future mushrooms.
Bake the legs and hats until Golden.
This is how the mushroom blanks will look after baking.
In a bowl, pour the egg white (1 PC.), add powdered sugar. Mix well until the powdered sugar is completely dissolved.
The mixture should have a thick, viscous consistency.
Using a pastry bag, release a certain amount of icing sugar into the recesses of the hats. Connect, slightly pressing, the legs of mushrooms and caps.
Cover the mushroom legs with the remaining icing sugar, then sprinkle with poppy seeds.
Leave to dry.
Dark (100 gr) and white chocolate (30 gr) melt in a water bath.
Cover the mushroom caps with melted chocolate.
As a decoration, if desired, you can prepare leaves and flowers from sugar mastic for decorating mushrooms. This option is possible if you want to cook them as a gift.