Honey-Glazed Mushrooms With Udon

Why You’ll Love This Recipe

I love how this recipe transforms humble ingredients into something that tastes rich and special. The cremini mushrooms caramelize beautifully, soaking up a glaze that’s sweet, savory, and silky. Udon noodles are thick and soft, the perfect match for the buttery sauce. Whether I’m looking for a quick dinner or a meatless meal that feels hearty, this one never fails.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Udon noodles (preferably fresh or frozen)

• Cremini or button mushrooms, sliced

• Butter

• Olive oil or neutral oil

• Honey

• Soy sauce

• Salt and black pepper

• Optional: scallions, sesame seeds, or chili flakes for garnish

directions

1. Cook the Udon:
   I bring a pot of water to a boil and cook the udon according to the package directions. If I’m using fresh or frozen noodles, it usually takes just a few minutes. I drain and rinse them under warm water, then set aside.

2. Sauté the Mushrooms:
   In a large skillet or pan, I heat a bit of oil and a tablespoon of butter over medium-high heat. I add the sliced mushrooms in a single layer and let them cook undisturbed until they start to brown, then stir occasionally until deeply golden—about 6 to 8 minutes.

3. Glaze the Mushrooms:
   I reduce the heat to medium and add a drizzle of honey and a splash of soy sauce. I stir everything to coat the mushrooms in the glaze and cook for another minute or two, letting the sauce bubble slightly and become glossy.

4. Combine With Noodles:
   I add the cooked udon noodles directly into the pan with the mushrooms. I toss everything gently to coat the noodles in the sauce, adding a bit of water if I need to loosen it.

5. Serve:
   I plate the noodles and top with sliced scallions, sesame seeds, or a pinch of chili flakes if I want some heat. Then I dig in while it’s warm and silky.

Servings and timing

This recipe serves 2 generously or 3 as a side.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Calories per serving (approx): 420 kcal

Variations

Sometimes I use a mix of mushrooms—shiitake, oyster, or enoki—for added texture and depth. I’ve also stirred in baby spinach or snow peas toward the end for more greens. For extra richness, I add a touch of miso paste to the glaze. And when I want protein, I top it with a soft-boiled egg or tofu.

storage/reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of water or broth to loosen the sauce. The noodles soften slightly but still taste great.

FAQs

Can I use dried udon noodles?

Yes, but I prefer fresh or frozen for their chewy texture. If using dried, I cook them fully and be careful not to overcook, as they can get too soft.

What mushrooms work best?

Cremini mushrooms are my go-to—they’re affordable and flavorful. Button mushrooms work well, too. Wild mushrooms can elevate the dish, but they’re not necessary.

Is this dish vegetarian?

Yes, as long as the butter and honey fit within my dietary preferences. For a vegan version, I use plant-based butter and swap maple syrup or agave for honey.

Can I make it spicy?

Definitely. I often add chili flakes, chili oil, or a dash of sriracha to the glaze or as a topping.

Can I make this ahead?

This dish is best fresh, but I’ve made it ahead and reheated it with no issues. I just keep the noodles and sauce separate if I want to preserve texture.

Conclusion

This honey-glazed mushrooms with udon recipe is proof that weeknight meals don’t have to be boring or bland. It’s rich, savory, just a little sweet, and endlessly satisfying. Whether I’m craving comfort or cooking for someone I want to impress, this one always hits the spot.

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