Honey Glazed Mushrooms are a simple vintage side dish that turns fresh mushrooms into glossy, savory-sweet bites with just four ingredients. Recipes combining honey and soy sauce became increasingly familiar in American home cooking as cooks experimented with convenient ways to bring contrasting sweet and salty flavors to everyday vegetables. Here, whole young mushrooms are briefly fried in oil, then gently cooked with honey and soy sauce until the liquid thickens into a light glaze. The result is earthy and deeply savory, with enough honey to soften the saltiness of the soy without overwhelming the mushrooms. Quick to prepare and requiring only one pan, these glazed mushrooms make an appealing accompaniment to roasted meats, rice, or other vegetable dishes.
Ingredients
- 1 lb fresh young mushrooms
- 1 tbsp peanut oil ( or corn oil)
- 1 tbsp honey
- 2 tbsp soy sauce
Instructions
Step 1: Prepare the Mushrooms
- Wipe the mushrooms clean.
- Trim the ends of the stems if necessary.
Step 2: Heat the Oil
- Heat the oil in a wok over medium-high heat.
- Swirl the wok so the oil coats the inside.
Step 3: Fry the Mushrooms
- Add the mushrooms to the hot wok.
- Stir-fry for 1 minute over medium-high heat.
Step 4: Add the Glaze Ingredients
- Add the honey and soy sauce.
- Turn the heat to low.
Step 5: Cover and Cook
- Cover the wok and cook for about 3 minutes.
Step 6: Reduce the Glaze
- Uncover and continue cooking until the liquid thickens, turning the mushrooms in the honey-soy mixture so they are evenly coated.
Step 7: Serve
- Serve the Honey Glazed Mushrooms hot or cold as an accompaniment to other dishes or as a side dish with barbecued meats, as suggested on the handwritten card.
Tips
- Choose small, firm mushrooms of similar size so they cook evenly and can be left whole.
- White button or cremini mushrooms both work well in this recipe.
- Wipe mushrooms with a damp cloth or paper towel rather than soaking them in water.
- Use peanut oil for the flavor closest to the handwritten recipe, or substitute a neutral corn or vegetable oil.
- For a less salty glaze, use reduced-sodium soy sauce.
- Add a small amount of freshly grated ginger for a brighter, aromatic variation.
- Sprinkle with sliced green onions just before serving for color and freshness.
- Add a pinch of red pepper flakes if you prefer a little heat.
- Allow the glaze to reduce uncovered at the end so it coats the mushrooms rather than remaining watery.
- Serve warm with grilled or barbecued meat, or chill and serve cold as part of an appetizer or picnic spread.
Nutrition
Calories: 99kcalCarbohydrates: 11gProtein: 4gFat: 4.3gSaturated Fat: 0.8gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 1.9gSodium: 515mgPotassium: 390mgFiber: 1.2gSugar: 7.5gVitamin C: 2.5mgCalcium: 5mgIron: 0.6mg
