Name: Orange and Honey Braised Mushrooms
Cook time: 75 min
Total time: 125 min
Yield: 4 servings

Mushroom Stock

A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

Katie Button

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.

Katie Button's Orange and Honey Braised Mushrooms

Orange and Honey Braised Mushrooms

Meet The Creator

I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

Roasted mushrooms are one of my favorite dishes to make when hosting friends for dinner because it's so easy to throw them on a sheet pan and let the oven do the work. You can really build on the richness of the mushrooms by pairing it with a simple vinaigrette. As with the Honey Mustard-Glazed Pork Tenderloin, this was inspired by a dish in The Fresh Honey Cookbook by one of my dear late friends, Laurey Masterton. Laurey was wildly passionate about a lot of things, and one of those was bees and honey. It was an honor to be able to recreate some of Laurey's dishes for a dinner on From the Source, incorporating a few of my own touches along the way.

Katie Button's Roasted Mushrooms with Honey Vinaigrette

Roasted Mushrooms with Honey Vinaigrette

I am always super-excited when fresh cherries show up at the markets! These little stone fruits burst with flavor and are only here for a short time, so I love to enjoy them as much as possible. Scones are an easy, quick way to make something special for breakfast, and I think they are best with fresh fruit in them.

Elizabeth Poett's Cherry-Almond Scones Drizzled with White Chocolate

Cherry-Almond Scones Drizzled with White Chocolate

Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

Chicken Marsala

Coming into fresh truffles is a special moment. The flavor and aroma are woodsy and strong and make an incredible addition to a variety of dishes. One of the best ways to extend the enjoyment of a truffle is to incorporate it into butter that can be stored in the refrigerator or freezer for a wide variety of future applications. Check out my Truffle Butter Roasted Chicken recipe, swirl it into your favorite pasta for a weeknight meal, or melt over steak, still hot from the grill. YUM!

Truffle Butter

This sweet, smoky, spicy salsa is a great accompaniment to a classic grilled tri-tip. It’s also great on its own with tortilla chips or as an addition to tacos, steaks, or eggs. (When I make it, I try to keep some around for breakfast the next morning, but it’s so good that we usually end up eating it all at dinner.) The key to the salsa’s complex flavor is to grill the vegetables so that their skin gets a nice charred, smoky flavor; then add some fresh sweet corn. If you want to make the salsa without firing up the grill, you can get a similar result by toasting your vegetables over a flame on the stove or blackening them a bit under the broiler.

Fire Roasted Salsa

“There are some meals you know are special because of the time they require or the long list of ingredients they call for. Other times, I find joy in recipes that can be as creative or straightforward as I want. The base of this recipe offers that flexibility. Flatbread is delicious with a simple, traditional hummus or dip, but I also love piling on veggies from the garden, or as this recipe calls for, a little bit of prosciutto and arugula.” — Joanna Gaines, Magnolia Table, Volume 3

Joanna Gaines' Balsamic-Glazed Prosciutto Flatbread

Balsamic-Glazed Prosciutto Flatbread

Cooking a leg of lamb can be intimidating, but you’ll be surprised at how quickly this comes together. It’s a great option for a weeknight get-together because you can season the meat a day or two ahead of time and then just fire up the grill. When purchasing a leg of lamb from the butcher counter, ask the butcher to debone and butterfly the leg for you. Serve it with roasted potatoes, grilled veggies, or a room-temperature pasta salad.

Katie Button's Roasted Leg of Lamb with Herbs

Roasted Leg of Lamb with Herbs

You know it as soon as you take the first bite—the way it warms up your insides and floods your mind with fond memories. Comfort food doesn’t pretend to be

Now Serving: Comfort + Nostalgia

I love a one-pot meal that also feels extra-special, and paella makes that kind of meal. This Spanish dish of rice, vegetables and meat or seafood packs flavor and simplicity into one skillet. A large pan of paella is festive, colorful and serves a crowd — it’s just right for a celebratory dinner with friends and family. Making the vegetable-and-aromatic sofrito is a key step in cooking paella and acts as the dish’s flavor base. I like a combination of mussels, shrimp and lobster tails in the seafood version of the dish, but you can easily tailor it to your favorite types of seafood.

Elizabeth Poett's Seafood and Asparagus Paella

Seafood and Asparagus Paella

Fried green tomatoes are delicious, but fried okra, well that’s a dish that is close to my heart.  I grew up eating fried okra, so these are two delicious items that you can prepare at the same time. I’m excited to share this recipe, so you can make them at home. Green tomatoes and okra are both seasonal ingredients. If frying okra out of season, you can use frozen okra that’s been thawed.

Millie Peartree's Fried Okra and Fried Green Tomatoes

Fried Okra and Fried Green Tomatoes

Lighting is an easy swap to make a space feel fresh and new. On a side table or by a lounge chair, see where to place lamps in your home for a welcoming glow. 

Where the Light Goes: A Guide to Lamps

I love this dish because it feeds a good amount of people and is a meal that the entire family can enjoy! It can be made ahead of time, frozen, and then baked when the time is right. The combination of sweet, creamy corn and salty pancetta is delicious and comforting. The béchamel (white sauce) with corn acts as a layer and ties this entire lasagna together.

Elizabeth Poett's Creamy Corn Lasagna with Pancetta and Zucchini

Creamy Corn Lasagna with Pancetta and Zucchini

I love peaches! My godmother came for a visit on the ranch recently and reminded me about this classic dish. It is such a simple and wonderful way to enjoy summer fruit when it is abundant and at peak flavor. One of my favorite things about making a buckle is the way the batter buckles over and around the fruit as it bakes, making the most scrumptious, chewy, buttery top layer.

Elizabeth Poett's Peach Buckle with Homemade Caramel Sauce and Whipped Cream

Peach Buckle with Homemade Caramel Sauce and Whipped Cream

I wanted you to get a behind-the-scenes look into how each new season comes together at the Silos. I hope you can visit us soon and see it for yourself, but if you can't make it to Waco—I hope you enjoy this glimpse into how the magic unfolds at the shop!

Watch How Our Fall Visual Displays Came Together at Magnolia Market

Aside from the traditional eggs Benedict, hollandaise is best accompanied by fresh vegetables, cooked to perfection. This recipe covers two of my favorites, with two different preparations: asparagus and artichokes. Blanching helps quick-cooking vegetables maintain vibrancy and a snappy texture, so it works perfectly for the asparagus. Blanching is also great for broccoli in a broccoli salad or green beans, fennel, peas, and carrots. Meanwhile, artichokes can be a bit more intimidating. They are oddly shaped, very firm, and thorny. After trimming and boiling in well-seasoned water, the leaves slip off to expose the tender underside, making them the perfect vessel to scoop a bit of tasty hollandaise.

Katie Button's Asparagus and Artichokes with Hollandaise

Asparagus and Artichokes with Hollandaise

The essence of this dish is bold, simple, messy, off-the-coals shrimp that are finger-licking good. You’ll want to eat the heads, tails, and everything in between, including the shells. At its simplest, the word adobo comes from the verb adobar, which means “to marinate.” Originally adobo was used to describe a Spanish pickling sauce made of olives, vinegar, and spices. Chile-based Mexican adobo, like Spanish adobo, is often used as a marinade for meat and seafood. A protein marinated in adobo is referred to as adobada. Adobo can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment. Here adobo does triple duty as a marinade and brushing sauce for jumbo shrimp as well as being served as a spicy dipping sauce alongside.

Grilled Shrimp Adobada

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

In our area, there are many walnut groves. The funny thing about walnuts is once I start eating them, I can’t quite stop. I developed this recipe to celebrate the sweet fragrance of fresh walnuts in the form of a light fluffy cake. The browned butter frosting is a frosting that can be put on many different cakes but brings such a rich layer of flavor to the sweet walnut cake.

Elizabeth Poett's Walnut Cake with Browned Buttercream Frosting

Walnut Cake with Browned Buttercream Frosting

For marinated mushrooms, I usually select a combination of baby bella and shiitake mushrooms. They are tender and lend a pretty, deep brown color to the dish. Lion’s mane, oyster and button mushrooms would also work well here. To clean the mushrooms, trim the stem and gently remove dirt or debris. For shiitakes, remove the entire stem from each mushroom because it’s usually too fibrous to eat. Shiitake stems can be dried in a paper bag in the fridge and used to make stock at a later date. Use marinated mushrooms in salads, on charcuterie boards, or enjoy as is for a healthy snack. Make a vinaigrette with the leftover marinade or use it for a second batch of marinated mushrooms!

Katie Button's Seared and Marinated Mushrooms

Orange and Honey Braised Mushrooms

You May Also Like