6ozLong clusters of honey mushrooms and their attached stems
Kosher salt and pepper
1-2Tablespoons cooking oil or fat for sauteinglike grapeseedm avocado, canola, etc.
1clove garlic crushed with the back of a knife (optional)
1small handful fresh thyme sprigs(optional)
Instructions
Clean the mushrooms
Ideally your honey mushrooms are clean. If they look dirty at all, you'll want to rinse or swish them one at a time in some cool water, laying them out on paper towels to dry.
Cooking
Trim the caps from the honey mushrooms and peel the stems. Cut the stems into bite sized pieces of about an inch.
Heat the oil in a non-stick pan such as cast iron on medium-high heat and add the mushrooms. Cook stirring occasionally until the mushrooms are hot and have released their liquid, about 10 minutes.
Turn down the heat to medium, then add the garlic and thyme if using.
Add the remaining tablespoon of oil if needed and cook until the mushrooms are starting to brown.
Add a good pinch of salt, stirring the pan to release any caps or stems that may have stuck.
Continue cooking the mushrooms for another 5 minutes or so until they've started to color and are thoroughly cooked. When the mushrooms are golden and caramelized, taste a small piece, adjust the seasoning for salt, then serve.
Video
Notes
Remember to always cook honeys thoroughly, make darn sure they're done. If they are not cooked through they could give you an upset stomach. As some people are sensitive to honey mushrooms, you should only serve this to people who know they aren't sensitive to them.