A couple years ago I shared a recipe I borrowed from David Arora on cooking honey mushrooms alongside their peeled stems, which is useful when you find a bunch of honeys that have grown to have large or long stems.
This past season I ended up finding a number of clusters that were really prime for eating: not too tall, and young, with a little time before their caps would be ready to open up and spore out.
I brought them home threw them in a pan whole like I do with most young mushrooms. I’ve noticed lots of people have the urge to always chop fresh mushrooms up to cook with them, but resisting that and cooking the entire mushroom, or large hunks of it it preserves unique texture and shows off individual forms.
At the restaurant when I finish mushrooms for a dish they might get a little shallot thrown in at the end or some herbs, but sometimes we just saute or pan roast them by themselves and put them on plates at the last minute, a lesson in simplicity.
Pan Roasted Honey Mushrooms
Make sure to use these in a dish you will eat with a knife and fork. Draped over a steak, friend up with chunky summer squash, or on top of some braised greens are sounding good right now.
- 2 ounces fresh honey mushrooms, cleaned, with 1-2 inches of their stems remaining
- A good pinch (1/2 teaspoon) of chopped tarragon, parsley, and chives
- 1 tablespoon lard, like duck fat, or flavorless cooking oil
- 1 tablespoon unsalted butter
- Kosher salt and fresh ground black pepper, to taste
Preheat the oven to 375. Heat a pan with the lard until lightly smoking, add the mushrooms and cook for a few minutes on high heat, then season with salt and pepper and put the pan in the oven for 5 minutes or until the mushrooms are wilted cooked through and very hot throughout. Remove the pan from the oven and put the mushrooms back on the burner on medium-high and add the butter to the pan, along with the herbs. Taste of the mushrooms, adjust the seasoning as needed, then serve immediately.