Honey glazed king oyster mushroom salad

Honey glazed eryngii salad

King oyster mushrooms glazed with honey and soy sauce


  • 300 g king oyster mushrooms
  • 2 oranges
  • 200 g mozzarella
  • 2 tablespoons of honey
  • 2 to 3 tablespoons of soy sauce
  • oil, salt and pepper

Pour the honey and soy sauce into a frying pan and bring to the boil, stirring continuously. Halve the mushrooms down the middle, then cut into slices 1 cm thick. Add to the pan and sauté, turning continuously. Season with salt but don’t add any extra liquid. Once cooked, remove the mushrooms from the pan and set to one side.

Add the juice of one of the oranges to the honey and soy sauce remaining in the pan and allow to caramelise then thicken.

Peel the other orange and cut into semicircles. Cut the mozzarella into slices. Arrange the three ingredients alternately on a plate and drizzle with the sauce.