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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Pan Roasted Honey Mushrooms

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Pan Roasted Honey Mushrooms A couple years ago I shared a wild mushroom recipe I borrowed from David Arora for cooking honey mushrooms (Armillaria mellea and others) alongside their peeled stems, which is useful when you find a bunch of honeys that have grown to have large or long stems, assuming that the bugs didn’t get to the stems before you, which can happen. 

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.

Edible honey mushrooms or Armillaria mellea

A nice honey, but if you look closely you can see a bug hole. make sure to inspect the stem for critters.

Safety

Honey mushrooms need thorough cooking as undercooking can potentially make people sick. Most mushroom hunters know this, but I have to add it for posterity. Honey mushrooms are often blanched or par-boiled, but here, I cook them whole or in large pieces, which means that you need to be thorough with your cooking.

This is why the mushrooms in this recipe are cooked first in a pan, and then in the oven here. You want to aim for at least 10-15 minutes of cooking, and don’t serve them to anyone who isn’t aware of exactly what they’re eating. If you want to serve honey mushrooms to your family, I suggest blanching them first, and making something like soup or my Honey Mushroom Gulyas to make sure they don’t have a reaction. If they’re ok, you can increase the portions gradually and eventually enjoy some of them cooked without par-boiling. 

How to serve it 

This is a perfect recipe for cooking mushrooms simply, and I encourage you to experiment with different variations. Here’s a few ideas. 

  • Add shallots and chopped herbs like tarragon or dill at the end. 
  • Add a shot of lemon juice off the heat after cooking. 
  • Cook a big pile of them and mound them on a big juicy steak. 
Pan Roasted Honey Mushrooms
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Pan Roasted Honey Mushrooms

Honey mushrooms pan roasted, stem and all
Prep Time10 mins
Cook Time15 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: Honey Mushrooms

Equipment

  • Heavy pan, like a cast iron skillet

Ingredients

  • 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

Instructions

  • Preheat the oven to 350. Heat a pan with the oil or other cooking fat, add the mushrooms and cook for 5-10 minutes on medium-high heat until the mushrooms have released their water. Take your time here, as honey mushrooms need to be thoroughly cooked.
  • Season the mushrooms 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.

Notes

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.

pan roasted honey mushrooms

More 

Honey Mushrooms

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Previous Post: « Hen of the Woods Steaks
Next Post: Blackened Shrimp of The Woods »

Reader Interactions

Comments

  1. Flanman

    October 9, 2017 at 8:55 pm

    I’ve really started paying close attention to the honey mushroom again this year and I must say I don’t know why I haven’t been more active with them. I cooked some button stage honey mushrooms a few weeks ago and they really are delicious and different. Sea salt and olive oil and a hot pan- that’s it. The inexperienced really have to make sure they know exactly what they are looking for here as their are look a likes and one of them is the deadly galerina- which is bad stuff. If you know what you are doing its a great find and there’s usually a lot of it out there.

    Reply
    • Alan Bergo

      November 27, 2017 at 9:02 am

      Yes, honeys can produce massive fruits. Sometimes I have to remind myself to keep an eye out for them too, hens can tend to take precedence sometimes.

      Reply

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
James Beard Award ‘22
Host: Field Forest Feast 👇
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Alan Bergo
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

#itcamefromthepond #cattail #rhizomes #foraging #typhalatifolia
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

I make them with whatever I have on hand. Mushrooms will fade into the background a little here, so I use a bunch of them, along with lots of herbs and hickory nut oil + dill flowers. 

I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
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