Honey Glazed Mushrooms
by Cab DavidsonIngredients
1 tablespoon of honey
1 tablespoon of garum or fish sauce
½ lb of mushrooms*
1 tablespoon of olive oil
Sprigs of fresh parsley, lovage or celery leaf
Pepper and salt to taste
Instructions
Mix the honey and garum together.
Cut any tougher parts of the mushroom off, stems and the like, and fry in the oil until softened. Slice the caps, and add them to the pan. Once sizzling away, add in your honey and garum mix, and once it is thickening and getting sticky add in chopped parsley, pepper and salt to taste.
Megs comments
I learned this as a young girl, from a visitng Thyatian legionary who wanted to make sure the officers were kept passive with good food, and indeed the posher types of Thyatians go mad for it. You can tell when it’s a Thyatian recipe because of the garum, but if you can’t get garum you can substitute any other fermented fish sauce. Most other kinds are saltier, and you should take that into account in your final seasoning of the dish.
*Down in Thyatis they like to use Caesars mushroom for this dish but you should be cautious because when cooked that looks very like a death cap. I have often wondered if this is why they’re so fond of using the Caesars mushroom, they’re such a Machiavellian lot and they do love their assassinations. Here, we use what we have according to season, and morels, maybuns, horse mushrooms, penny buns, honey mushrooms and even plums and custard mushrooms can be made quite good in this dish. In the Cruth mountains I am informed that they cook shriekers this way.