Maple Glazed Mushrooms

These maple glazed mushrooms are an excellent fall dish. They are sweet and savoury and have deep umami notes from the soy sauce and maple syrup. The sauce is also really simple. It only involves 4 main ingredients! We made this dish for our friends at Thanksgiving and they really enjoyed it! This dish is great for parties, especially if anyone is vegan/vegetarian because all the ingredients come from plants (or fungi)!

Another great thing about this dish is that all the ingredients are relatively inexpensive and commonly found in most people’s pantries.

Be sure to use low salt soy sauce in this recipe because we want the umami from the fermented soy, but not the aggressiveness of the salt. Maple syrup comes in multiple grades, but be sure to use dark maple syrup because we want more smokey richness. You can learn more about maple syrup grading at puremaplefromcanada.com.

Although 500g may look like a lot of mushrooms, while cooking they tend to release any water they have absorbed and shrink a lot. In this maple glazed mushroom recipe, we actually reuse the water that the mushrooms sweat out during cooking to further enhance the umami flavour of the dish.

Print Recipe

Maple Glazed Mushrooms

Cuisine: East Asian, Fusion/Misc Courses: Sides

Difficulty: Beginner Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Servings: 8

Best Season: Fall

Ingredients

Servings

• 500g g Whole white mushrooms
• 2 tbsp Low salt soy sauce
• 4 tbsp Dark maple syrup
• 2 clove Garlic
• 1 tsp Ground black pepper
• 1 tsp corn starch (optional)

Instructions

1. Mince garlic and combine in a small bowl with soy sauce, maple syrup.

2. Wash and chop mushrooms into quarters.

3. Add a tablespoon of cooking oil to pan on medium heat.

4. Once pan is hot, add mushrooms and black pepper. Cook for 5-10 minutes.

5. (Optional) If your mushrooms seem to be sweating a lot of water, remove mushroom water from pan using a spoon. Place the juices in a new small pan. Only bother with this if the mushrooms look like they're swimming in juice.

6. Continue cooking mushrooms. If you removed mushroom water into a small pan,  reduce the mushroom water in the small pan simmering for ~10 minutes.

7. After you have been cooking the mushrooms for ~10-15 minutes and they are browned, add sauce to mushrooms. Cook for 3 minutes.

8. Add the reduced mushroom water to big pan (if applicable). Cook for 5 minutes.

9. Optionally stir in corn starch if you desire a thicker sauce.

Keywords: mushroom, soy sauce, maple, savoury, fall