Honey Garlic Glazed Mushrooms

With the temperatures still blowing past 30°C daily here in Tokyo, we're still a ways off from the landscape turning hues of amber and red, but the ingredients in stores still faithfully represent the season. Fish stalls are brimming with salmon and its roe. In the veggie aisle, summer greens are being replaced by clusters of mushrooms that come in a stunning array of autumn hues. 

From the delicate umami of maitake, to meaty shiitake, to the quintessential shape of shimeji mushrooms, each variety shines in its own way. That's why I love mixing mushrooms to provide a variety of tastes and textures that change with each bite.  

The key to unlocking the potential of these flavorful fungi lies in the art of Maillard browning. Sautéing the mushrooms cooks off their excess moisture, concentrating their flavors, but it also initiates a series of reactions between amino acids and reducing sugars. The result? A symphony of nutty flavors and umami with an intoxicating earthen aroma. 

I've done various mushroom dishes on here before, like my Mixed Mushrooms with Basil Sauce or my Shiitake al Ajillo, but this time, I went with an agrodolce glaze of balsamic vinegar and honey with soy sauce to amplify the umami of the mushrooms. It's an addictive combo that pairs beautifully with roasted meats like chicken or pork, and pan-fried seafood like salmon or scallops!

Honey Garlic Mushrooms

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Yield 4 servings

Units

Grams + US CupsUS Standard

Ingredients 

1x2x3x

• 200 grams shimeji
• 250 grams shiitake mushrooms
• 100 grams maitake
• 3 tablespoons olive oil
• 20 grams garlic
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 2 teaspoons honey

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Instructions

• The 200 grams shimeji mushrooms have a puck of growing medium attached to the base, so you want to cut this off with a knife. This should make the mushrooms fall apart.
  
• The 250 grams shiitake mushrooms can have some growing medium and other debris on the caps, so use a paper towel to wipe them clean.
  
• Then, trim off the tips of the stems and cut the caps into quarters or eighths, depending on the size.
  
• Shred 100 grams maitake by hand into bite-sized pieces.
• Add 3 tablespoons olive oil and 20 grams garlic to a pan and fry over medium heat until the garlic is soft and fragrant.
  
• Add the mushrooms and saute until they start to soften.
  
• Add ¼ teaspoon salt and ¼ teaspoon black pepper and continue sautéing until the mushrooms are browned and not releasing liquid.
  
• Add 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, and 2 teaspoons honey and stir until the mushrooms are glazed, and there is no liquid left in the pan.
  

Nutrition

Calories 164kcalCarbohydrates 15gProtein 4gFat 11gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 8gSodium 416mgPotassium 516mgFiber 4gSugar 6gVitamin A 26IUVitamin C 2mgCalcium 16mgIron 1mg

Course Appetizer, Side Dish

Cuisine Japanese