Honey and soy sauce mushroom with carrots wrapped in bacon
- 500 g baby chestnut mushrooms
- 8-10 carrots
- 10 slices of bacon
For the marinade:
- 3-4 tablespoons honey
- 3-4 tablespoons soy sauce
- 2 tablespoons sesame oil
Combine the ingredients for the marinade and mix thoroughly, then add the washed mushroom heads. Peel the carrots, then wrap them in the bacon slices and roast on a baking sheet at 200°C for around 20–25 minutes
Sauté the marinated mushroom heads. They will lose liquid at first, but leave them to cook until the liquid evaporates and the mushrooms are glazed.
Serve and eat immediately!