Sautéed Honey Fungus is a modern British recipe for a classic starter of honey fungus that's fried simply with garlic and thyme. The full recipe is presented here and I hope you enjoy this classic British version of: Sautéed Honey Fungus.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a starter of simple fried honey fungus caps and stems. For the most tender result, you must peel the stems. Young closed-cap honey fungus is best for this recipe.
Ingredients:
175g clusters of honey fungus and their attached stems
sea salt and freshly-ground black pepper, to taste
1-2 Tablespoons oil for frying (+1 tablespoon for finishing)
1 garlic clove crushed with the back of a knife (optional)
1 small handful fresh thyme sprigs (optional)
Method:
Clean the mushrooms. If they look dirty at all, rinse or swish them one at a time in some cool water, laying them out on paper towels to dry.
Trim the caps free from the stems then peel the stems (discard the peelings).
Heat the oil in a non-stick pan over medium-high heat. Once the oil is hot add the mushrooms (caps and stems). Cook, stirring occasionally, until the mushrooms are hot through and have released their excess liquid (about 10 minutes).
At this point reduce the heat to medium then add the garlic and thyme. Add in the extra tablespoon of oil and continue cooking until the mushrooms are beginning to brown.
Season to taste with salt and black pepper and give the ingredients a stir to ensure nothing is sticking to the base of the pan.
Continue cooking the mushrooms for another 5 minutes or so until they've started to colour and are thoroughly cooked through.
When the mushrooms are golden and caramelized, taste a small piece, adjust the seasonings to taste, then serve.
