Hot Honey Miso Glazed Wild Mushrooms
Looking for a simple way to elevate your next meal? These Hot Honey Miso Glazed Wild Mushrooms combine savoury miso, tender mushrooms, and Halifax Hot Honey for a bold flavour combination thats both comforting and unexpected.
Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–4
Difficulty: Easy
Spice Level: 🌶️ Mild
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–4
Difficulty: Easy
Spice Level: 🌶️ Mild
Ingredients
- 80g king oyster mushrooms
- 60g black oyster mushrooms
- Salt
- ¼ cup water
- 1 tbsp white miso
- 1 tbsp soy sauce
- ¼ cup Halifax Stingin’ Hot Honey
- 80g king oyster mushrooms
- 60g black oyster mushrooms
- Salt
- ¼ cup water
- 1 tbsp white miso
- 1 tbsp soy sauce
- ¼ cup Halifax Stingin’ Hot Honey
Method
Step 1
Cut the king oyster mushrooms in half lengthwise and score the cut side with a shallow crosshatch pattern. Season generously with salt.
Step 2
Heat a skillet over high heat. Place the king oyster mushrooms cut-side down and sear for 2–3 minutes until golden brown. Flip and cook for an additional 2–3 minutes. Remove from the pan and set aside.
Step 3
Using the same hot pan, add the black oyster mushrooms and sear for 3–5 minutes until browned and caramelized. Remove from the pan and set aside.
Step 4
Carefully deglaze the pan with water and reduce the heat to medium-low.
Step 5
Whisk in the white miso paste and soy sauce until the miso is fully dissolved and the mixture is smooth.
Step 6
Add the Stingin' Hot Honey and cook for 1–2 minutes, allowing the glaze to reduce slightly.
Step 7
Return the mushrooms to the pan and toss until evenly coated in the hot honey miso glaze, about 2–3 minutes.
Step 8
Transfer to a serving plate and serve immediately.
Step 1
Cut the king oyster mushrooms in half lengthwise and score the cut side with a shallow crosshatch pattern. Season generously with salt.
Step 2
Heat a skillet over high heat. Place the king oyster mushrooms cut-side down and sear for 2–3 minutes until golden brown. Flip and cook for an additional 2–3 minutes. Remove from the pan and set aside.
Step 3
Using the same hot pan, add the black oyster mushrooms and sear for 3–5 minutes until browned and caramelized. Remove from the pan and set aside.
Step 4
Carefully deglaze the pan with water and reduce the heat to medium-low.
Step 5
Whisk in the white miso paste and soy sauce until the miso is fully dissolved and the mixture is smooth.
Step 6
Add the Stingin' Hot Honey and cook for 1–2 minutes, allowing the glaze to reduce slightly.
Step 7
Return the mushrooms to the pan and toss until evenly coated in the hot honey miso glaze, about 2–3 minutes.
Step 8
Transfer to a serving plate and serve immediately.