We all have different things that make up who we are. The Founder of Foxhound, Adam Hickman , was at one point a professional recipe developer for many of the major food brands. Southern Living, Food & Wine, All Recipes, and about a dozen more brands have recipes credited to Adam.
Adam is a trained chef and spent about 10 years in the recipe development world. It's not often that two worlds cross, but long ago, Adam did a feature for Cooking Light with a variety of recipes with honey and a photo shoot with his bees.
Balsamic-Honey Sautéed Mushrooms bring deep, earthy flavor to the table with just the right touch of sweetness. Tender, golden-brown mushrooms soak up a rich glaze of tangy balsamic and fresh honey, making every bite a blend of bold and luxurious flavors. This dish is simple to prepare, but the result is anything but ordinary.
Whether you’re spooning them over creamy polenta, piling them onto grilled bread, or serving them alongside roasted meats, these mushrooms are as versatile as they are flavorful. The key here is balance: umami from the mushrooms, brightness from vinegar, and a mellow sweetness from honey. A finishing sprinkle of fresh herbs adds brightness that lifts the whole dish.
This is one of those recipes where your choice of honey can shine—its floral or herbal undertones won’t get lost in the mix. For maximum flavor, don’t rush the browning stage; the deep sear is what gives these mushrooms their irresistible texture and concentrated taste.
Pro Tip: Want to learn more about the role of honey in enhancing your favorite dishes? Check out our whole honey spread feature Recipe Here for tips, tricks, and delicious honey-focused recipes!
Sautéed Mushrooms with Honey-Balsamic Glaze
10
15
4-6
Side
Ingredients:
- 2 tablespoons butter or olive oil
- 30 oz mushrooms (cremini, button, oyster, or similar) — whole or halved
- 1 clove garlic, finely grated (microplane) or finely chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh honey
- ½ teaspoon kosher salt or flaky sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh thyme leaves
- ¼ cup flat-leaf parsley, coarsely chopped
Instructions:
- Heat the butter or olive oil in a large skillet over medium-high heat.
- Add the mushrooms and sauté uncovered, stirring occasionally, for 10–12 minutes (less for delicate varieties like oyster).
- Cook until the mushrooms release their moisture, reduce in size, and begin to brown deeply.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Pour in the balsamic vinegar and stir to coat the mushrooms. Let it bubble and reduce for 1–2 minutes.
- Lower the heat and stir in the honey. Toss gently to glaze the mushrooms evenly.
- Season with salt and black pepper, then stir in the thyme and parsley just before serving.
Balsamic-Honey Sautéed Mushrooms are a simple yet stunning way to add richness and depth to your next meal. With their savory base, glossy honey-kissed glaze, and a burst of fresh herbs, these mushrooms are more than just a side—they’re a scene-stealer. Whether you’re dressing up a weeknight dinner or entertaining friends, this dish brings bold flavor with minimal effort.
Give them a try and see how quickly they disappear from the table. Pair them with your favorite mains, a rustic loaf of bread, or even a glass of red wine for a cozy, satisfying meal. For more flavor-packed recipes, tips, and tricks, explore our other recipes—you might just discover your next culinary favorite. Happy cooking!
Adam Hickman owns Foxhound Bee Company and is a certified EAS Master Beekeeper. Before ever selling a box through Foxhound Bee Company, Adam wrote beekeeping blogs for education. Adam regularly teaches beekeeping classes through Foxhound Bee Co and also through his local beekeeping club.