I’m a delinquent − I apologize. After not posting anything for you Monday, I’ve been feeling supremely guilty! I love posting for all of you, but sometimes life gets SUPER busy. Last week: super busy. This week: super busy. Now we’re on vacation and I’m not doing a THING!
Lucky for you, I had time to cook, just no time to write. Perhaps that’s a view into my priorities in life…
Derek and I discovered these mushrooms one night on a date in Boulder, at a restaurant I now forget the name of. Neither of us are huge mushroom fans, and he despises goat cheese (perhaps the only questionable part of our relationship lies in this fact alone), but for some reason the mushrooms were calling to us! We tried them, LOVED them, and then had to recreate them.
The soy and honey reduction kicks that sweet and salty craving right out the door: it fulfills the obligation with flying colors. The mushrooms are cooked to perfection, then topped with said flying color reduction, and THEN you add goat cheese. I ask you: can it get any better? I’ll answer for you: no, no it cannot.
These mushrooms make a wonderful appetizer, and could be served individually (with toothpicks!) for a great party food. Heap on the goat cheese − it’s my favorite part!Print
- 1 carton whole mushrooms, cleaned and trimmed
- 1/2 cup honey
- 1/4 cup soy sauce
- 1/3 cup goat cheese crumbles (chevre will work too)
- olive oil
- In a small saucepan, combine the honey and soy sauce and cook, over low heat, until reduced to half volume: at least 15 minutes.
- Heat small amount of oil in a pan over medium heat, then add the mushrooms. Make sure not to overcrowd the mushrooms, and stir regularly so they don’t stick to the pan. Mushrooms will release liquid: continue to cook until the liquid is gone. At this point, add the reduction to the mushrooms and cook for another two minutes.
- Serve immediately, topped generously with goat cheese crumbles.