Honey-Glazed Mushrooms With Udon

Name: Honey-Glazed Mushrooms With Udon
Total time: 20 min
Yield: 4 servings
Ingredients: Kosher salt (Diamond Crystal); 1 1/2 pounds frozen or fresh udon noodles (vacuum-sealed); 2 tablespoons neutral oil, such as vegetable or grapeseed; 1 pound cremini mushrooms, stemmed and sliced into 1/4-inch pieces; 4 garlic cloves, finely chopped; Black pepper; 3 tablespoons honey; 4 tablespoons butter, preferably salted (see Tip); 1/2 small head Napa cabbage, finely sliced (about 1 pound); 3 tablespoons soy sauce; 2 scallions, finely sliced; 1 tablespoon sesame seeds, toasted

By Hetty Lui McKinnon

Updated Jan. 17, 2024

Honey-Glazed Mushrooms With Udon — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 20 minutes
Rating: 5(5,031)
Comments: Read comments

In this weeknight dish, caramelized mushrooms are bathed in a satiny glaze of honey and butter, delivering the winning trifecta of sweet, savory and earthy. Cremini mushrooms are the hardest workers of the fungi world; they are inexpensive and accessible, and while they may not feel as fancy as some wild varieties, with some time in the pan, they burst with complex flavor. (Button mushrooms also do the job well.) Chubby udon are the ideal carriers for the luscious sauce, but for the most satisfying results, use fresh or frozen noodles, rather than the thinner dried strands. (Though in a pinch, they work, too).

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Ingredients

Yield:4 servings

Kosher salt (Diamond Crystal)
1½pounds frozen or fresh udon noodles (vacuum-sealed)
2tablespoons neutral oil, such as vegetable or grapeseed
1pound cremini mushrooms, stemmed and sliced into ¼-inch pieces
4garlic cloves, finely chopped
Black pepper
3tablespoons honey
4tablespoons butter, preferably salted (see Tip)
½small head Napa cabbage, finely sliced (about 1 pound)
3tablespoons soy sauce
2scallions, finely sliced
1tablespoon sesame seeds, toasted

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to a boil, add the udon noodles and cook for about 2 minutes, using wooden chopsticks or tongs to gently loosen the noodles from their tight bundle. Drain, rinse with cold water and leave to continue draining while you prepare the remaining ingredients.
Step 2
Heat a wok or large (12-inch) skillet on medium-high, until very hot. Add oil and mushrooms, and stir-fry for 7 to 8 minutes, leaving undisturbed for 30 seconds to 1 minute at a time, to allow them to caramelize. (Be patient: They will release a lot of liquid, then start to brown.) Add the garlic, ½ teaspoon salt and a few turns of black pepper. Drizzle the mushrooms with 2 tablespoons of honey, then add 3 tablespoons of butter and toss.
Step 3
Add the udon noodles, Napa cabbage and soy sauce to the pan, then toss for 2 minutes, until the cabbage is wilted and everything is well combined. Remove from the heat and add the remaining 1 tablespoon honey and 1 tablespoon butter. Taste and season with more salt and black pepper, if required. To serve, scatter with scallions and sesame seeds.

Tip

If using unsalted butter, add an additional ¼ teaspoon of salt in Step 2.

Ratings

5 out of 5

5,031 user ratings

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Comments

LB3 years ago

Delicious meal! However, modifications are needed. As with other comments, use only half of the honey. In addition, don’t use all of the suggested soy sauce (a little goes a long way). Just before removing from pan to serving platter or bowls, if you have, add about 1tb spoon of toasted sesame oil. Just before eating, a spritz of lime on the noodles brings the dish alive! Note: chili oil crunch (momofoku) goes well with this dish. Dish now on family meal rotation 😎

Elizabeth3 years ago

There is no difference between button and cremini mushrooms except color; "cremini" is a marketing term invented to promote the brown button mushrooms that no one thought shoppers would buy since they were only familiar with white ones. The flavor of this dish will not be affected by substitution of white mushrooms for cremini. We just think cremini look more like wild mushrooms.

lola3 years ago

Why is this recipe hiding under all the others? So yummy and simple. I typically like my udon busy but seasoning the udon with the mushroom "sauce" and soy sauce was fantastic. I skipped the cabbage (because I didn't have any), used only 2 tbsp of butter, and topped with an egg.

VSK1 week ago

I added shrimp and loved this sooo much.

cricket1 week ago

Made this tonight. It is delicious! Very simple to make, as well. I found some morels at the farmers market, so I used those with the creminis. They also had beautiful bok choy and snow peas, so added those. I took others’ suggestions and added a little chili crisp and a squirt of lime. I agree that it is important to caramelize the mushrooms and I used my wok. Very simple, satisfying and solid recipe. It’s a keeper!

sophben1 week ago

delicious! threw in sliced onions (pole to pole) with the cabbage and miso with the first addition of the honey and butter. added maybe half the amount of honey it says to, and I found it was the perfect amount of sweetness---not too overpowering. highly recommend tasting as you go and adding more/less according to your own preferences. plated it up with just some plainly salted chicken that we cut up and cooked in a pan (nothing too fancy), and it went perfectly with the flavors of the dish.

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