Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

byKatie Button
Total 2 hours and 5 minutes
Active 75 mins
Makes 4 servings
The first step to this recipe is to make a rich mushroom stock, which packs enormous mushroom flavor intensity, adding depth to any recipe where stock is used. When sourcing the fresh mushrooms, look for larger ones because they’ll hold up to the braise. Clusters of lion's mane, oyster mushrooms, and maitake mushrooms can often be found at specialty grocery stores (but white button mushrooms can be substituted). To prep them, pull apart the clusters into 3-inch chunks. The final product is an umami-filled dish with brightness from the orange juice. Enjoy it as a veggie-forward main or a hearty side dish.
  • 2 tablespoons grapeseed oil
  • 1/2 pound oyster mushrooms, pulled apart into 3-inch chunks
  • 1/2 pound lion's mane mushrooms, pulled apart into 3-inch chunks
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 2 thyme sprigs
  • 2 cloves garlic, smashed and peeled
  • 2 cups Mushroom Stock (recipe follows)
  • 1 cup fresh orange juice
  • 3 tablespoons honey
  • 2 tablespoons fish sauce
  • 2 tablespoons toasted sesame seeds
    Mushroom Stock
    • 2 ounces dried mushrooms
    • 4 cloves garlic, crushed and peeled
    • 3 thyme sprigs
      1. Preheat the oven to 350°F.
      2. Heat a medium-large ovenproof pan with 1 tablespoon of the oil over medium-high heat. Cook the mushrooms in batches, leaving plenty of room for them to develop color and flipping occasionally, until golden brown but not cooked all the way through, about 5 minutes. Season the mushrooms with salt right before removing them from the pan to a plate. Use the remaining 1 tablespoon oil to give the pan another coating between batches.
      3. Add the butter, thyme and garlic to the pan, along with all the seared mushrooms. Place the pan in the oven for 20 minutes, flipping the mushrooms halfway through.
      4. Meanwhile, stir to combine the mushroom stock, orange juice, honey, and fish sauce in a medium bowl.
      5. After the 20 minutes are up, remove the pan from the oven and pour the stock mixture over the mushrooms. Bring to a simmer over medium heat and cook until the sauce is reduced, looks shiny, and coats the back of a spoon, about 20 minutes. Taste and add salt, if needed. Plate the mushrooms and sauce on a serving plate and sprinkle the sesame seeds on top.
      1. Mushroom Stock
        1. Combine the dried mushrooms, garlic, and thyme with 1 quart water in a 2-quart pot. Bring to a simmer and continue to simmer, 30 minutes. Remove from the heat, cover, and let steep for 10 minutes. Strain the stock and discard the solids. The stock can be stored in the fridge for up to 1 week or frozen for use in other applications.