*Obligatory note: do not eat any wild mushroom unless you are experienced in mushroom hunting or you are with an experienced wild mushroom hunter. Always be safe.
About six years ago I lost two mature black oaks in my back yard from a lightning strike. They had to be cut down for safety's sake, but their rotting and half buried stumps have resulted in a bonanza of mushrooms, including the common Honey Mushroom that has been supplying me with delicious meals on the regular. This is one of my favorite recipes using wild honey mushrooms because it's so simple and so lets the mild fresh mushroom flavor star:
Glazed Rosemary-Honey mushrooms
1 tablespoon olive oil
1 sprig rosemary, minced
1 garlic clove, minced
1 tablespoon honey
1 tablespoon balsamic vinegar
salt and pepper
10 ounces fresh honey mushrooms, preferably foraged, well-trimmed and cleaned.
DIRECTIONS
Preheat oven to 325 degrees.
In a heavy bottom pan place oil through salt and pepper heat and whisk to blend and melt honey. Add mushrooms and toss to coat.
Bake for 30-40 minutes stirring a couple times. Serve with a sprig of rosemary. This goes very well with rabbit and chicken, especially in richer preparations like al moustarde and chicken with forty cloves of garlic.
bon appetit
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