Honey Mushroom Recipes
Honey mushrooms, also known as honey fungus, and many other names around the world, are a common, relatively easy to identify wild mushroom. They are an intermediate-level edible, but once you know them it'll be easy.
If you're new to these, please read: Honey Mushrooms
Honey Mushroom Gulyas / Goulash| Honey Mushrooms in Sour Cream | Hot and Sour Soup with Wild Mushrooms | Fresh Wild Mushroom Duxelles |
Honeys must always be thoroughly cooked or they can cause stomach upset. Many mycological societies prohibit serving them at dinners and potlucks.
How long to cook them is slightly up for debate, but 15 minutes is a good place to start. For an example of that, see my Slow-Cooked Honey Mushrooms and Entolomas.
Poisonous Look Alikes
The deadly Galerina, also known as the funeral bell (Galerina marginata) may not kill you, but you don't want to eat it. It's easy to tell a honey from galerina using a couple key points.
- Always have a brown spore print. Honeys have a white spore print. This is often visible in the field in older specimens.
- Typically has a rusty ring around the top of the stem near where it meets the cap.
- Are generally much smaller and are more likely to be confused with The Velvetfoot Mushroom / Enokitake).
Mushroom Matar (Morel Curry with Peas)
French Lamb Neck Stew with Mushrooms and Red Wine
Łazanki: Polish Pasta with Cabbage and Mushrooms
Wild Mushroom Chebureki
Slow-Cooked Honey Mushrooms and Entolomas
Marinated Honey Mushrooms
Honey Mushroom and Beef Runzas / Bierocks
Hot and Sour Venison Soup with Honey Mushrooms
Sauteed Honey Mushroom Caps and Stems