Description
Caramelized Garlic Mushrooms with Feta, Walnuts & Hot Honey Drizzle are rich and savoury mushrooms cooked with garlic and butter, finished with tangy balsamic vinegar, creamy feta, crunchy walnuts, and a sweet-spicy hot honey drizzle.
Ingredients
1 pound (450 g) mushrooms, sliced
2 tbsp butter
1 tbsp olive oil
6 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1 tbsp balsamic vinegar
1/2 cup crumbled feta cheese
1/2 cup chopped walnuts
3 tbsp honey
1/2 tsp crushed red pepper flakes
Instructions
1. Clean the mushrooms with a damp paper towel or brush away any visible dirt. Slice them evenly so they cook at roughly the same rate. If the mushrooms are especially large, cut them into halves or quarters before slicing.
2. Heat the butter and olive oil together in a large skillet over medium-high heat.
3. Add the sliced mushrooms to the hot skillet and spread them out as much as possible. Cook for 6–8 minutes, stirring occasionally, until they release their moisture and become deeply golden and caramelized. Avoid stirring constantly so the mushrooms have time to brown against the hot skillet.
4. Add the minced garlic, salt, and black pepper to the skillet. Stir well and cook for 1–2 minutes, until the garlic becomes fragrant. Keep a close eye on it so the garlic doesn’t burn.
5. Pour the balsamic vinegar over the mushrooms and stir to coat everything evenly. Cook for about 1 minute, allowing the vinegar to reduce slightly and cling to the mushrooms.
6. In a small bowl, combine the honey with the crushed red pepper flakes. Stir until evenly mixed. Adjust the amount of red pepper depending on how much heat you prefer.
7. Transfer the caramelized mushrooms to a serving dish or keep them in the skillet for a rustic presentation. Scatter the crumbled feta and chopped walnuts generously over the warm mushrooms.
8. Drizzle the hot honey evenly over the mushrooms, feta, and walnuts. The warm mushrooms slightly soften the feta while the sweet and spicy honey balances the savoury flavours.
9. Serve immediately while the mushrooms are warm and juicy, the feta is creamy, and the walnuts are crunchy. Add extra black pepper or red pepper flakes if desired.
Notes
Don’t overcrowd the skillet. Too many mushrooms in a small pan can cause them to steam instead of brown. Use a large skillet or cook in batches if necessary.
Let the mushrooms brown before stirring frequently. A little contact with the hot pan creates better caramelization.
Add the garlic after the mushrooms have developed colour because garlic can burn quickly.
Use fresh minced garlic for a stronger and more aromatic flavour.
Toast the walnuts in a dry skillet for a few minutes before adding them for extra flavour and crunch.
Start with 1/2 teaspoon of crushed red pepper flakes and increase it if you prefer a spicier hot honey.
The mushrooms are best served fresh, while they are warm and the walnuts are still crunchy.
You can cook the mushrooms ahead of time and gently reheat them before serving. Add the feta, walnuts, and hot honey just before serving for the best texture.
Olive oil can replace the butter for a dairy-free version, although butter adds extra richness.
Toasted pecans can be substituted for the walnuts.
Reduce or omit the crushed red pepper flakes for a milder sweet honey drizzle.
Cremini, white button, or baby bella mushrooms all work well. A mixture of mushrooms can also be used for more complex flavour and texture.
Serve with roasted meats, grilled chicken, fish, crusty bread, polenta, mashed potatoes, quinoa, farro, or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean