Don’t these make a fancy appetizer???
I adore the shape of mushrooms, they look very cute. If I can serve them without altering their shape I would jump for it. That’s why I often make stuffed mushrooms and now these glazed mushrooms.
I had a whirlwind of a weekend as we moved to our new house. We moved on Friday and the weather cooperated well with us showering warmth and sunshine. After we moved in, I wanted to unpack the boxes and organize everything right away. I hate mess, so I couldn’t stand the sight of things being scattered around in my house. Well, unpacking started on Saturday morning and till Sunday night we were busy with it. While I was into beautifying my new kitchen, my hubby was sprucing up the man cave. He got everything that he wants in his man cave and I can foresee him heading straight into his cave after he comes back from work. Hmm…
Anyway, I am in love with my new kitchen and so couldn’t wait longer to have some cooking fun. I attacked right away without any denial 😛 I am also looking forward to making some cooking videos pretty soon as I love to talk about food and show how to cook, hope at least some might find it useful.
It’s been a week since my last post, and I felt very uncomfortable without blogging. As I’ve mentioned blogging helps me to relax and I feel good after I share recipes with my my readers.
These glazed mushrooms are very easy to make, in fact it only takes 15 minutes of your time. These definitely make a very fancy finger food or appetizer and you can whip in no time. So get ready to glaze some whole mushrooms…
Glazed Mushrooms
Ingredients
- Mushrooms, brown or white – 20 whole
- Oil- 1 1/2 tbsp
- Soy sauce, low sodium- 4 tbsp
- Ground lemon grass- 1/2 tsp (optional) or use any other herbs for flavor
- Ground pepper- 1/2 tsp
- Honey- 2Â tbsp
- White sesame seeds- to sprinkle on the glazed mushrooms
Instruction
- I used ground lemon grass, if you don’t have it go ahead and use any of your favorite dried herbs like oregano, basil etc
- Clean the mushrooms by wiping it with wet paper towel or kitchen towel, keep aside.
- Place a large non-stick cooking pan over medium heat, add oil and swirl the pan to spread oil all over it.
- Place mushrooms tail side up over the oil.
- Let cook for a few minutes.
- In a small bowl, combine soy sauce, ground lemon grass and ground pepper, cook till mushrooms start to get light golden spots.
- Pour the prepared soy mixture over the mushrooms.
- Cover with a lid  and cook for a few minutes, till mushroom turns tender.
- Open the lid, pour honey over the mushrooms and cook for a couple of minutes.
- In no time the sauce will start to bubble up.
- Cook till the sauce has thickened and mushrooms are glazed well.
- Remove the pan from the heat.
- Let it cool down a bit.
- Before serving, dip the glazed mushrooms in white sesame seeds. If you are using white mushrooms dip in black sesame seeds for a color contrast.
- Place the tail side up on a platter and serve. If there is any sauce left in the pan, drizzle it over the mushrooms.
- You could even place a tooth prick on top of the mushroom so that it would be easy for your guests to take it.
Â
- Mushrooms, brown or white - 20 whole
- Oil- 1½ tbsp
- Soy sauce, low sodium- 4 tbsp
- Ground lemon grass- ½ tsp (optional) or use any other herbs for flavor
- Ground pepper- ½ tsp
- Honey- 2Â tbsp
- White sesame seeds- to sprinkle on the glazed mushrooms
- I used ground lemon grass, if you don't have it go ahead and use any of your favorite dried herbs like oregano, basil etc
- Clean the mushrooms by wiping it with wet paper towel or kitchen towel, keep aside.
- Place a large non-stick cooking pan over medium heat, add oil and swirl the pan to spread oil all over it.
- Place mushrooms tail side up over the oil.
- Let cook for a few minutes.
- In a small bowl, combine soy sauce, ground lemon grass and ground pepper, cook till mushrooms start to get light golden spots.
- Pour the prepared soy mixture over the mushrooms.
- Cover with a lid  and cook for a few minutes, till mushroom turns tender.
- Open the lid, pour honey over the mushrooms and cook for a couple of minutes.
- In no time the sauce will start to bubble up.
- Cook till the sauce has thickened and mushrooms are glazed well.
- Remove the pan from the heat.
- Let it cool down a bit.
- Before serving, dip the glazed mushrooms in white sesame seeds. If you are using white mushrooms dip in black sesame seeds for a color contrast.
- Place the tail side up on a platter and serve. If there is any sauce left in the pan, drizzle it over the mushrooms.
- You could even place a tooth prick on top of the mushroom so that it would be easy for your guests to take it.
