Honey-Glazed Mushrooms With Udon Recipe (2024)

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Delicious meal! However, modifications are needed. As with other comments, use only half of the honey. In addition, don’t use all of the suggested soy sauce (a little goes a long way).Just before removing from pan to serving platter or bowls, if you have, add about 1tb spoon of toasted sesame oil.Just before eating, a spritz of lime on the noodles brings the dish alive! Note: chili oil crunch (momofoku) goes well with this dish.Dish now on family meal rotation 😎


There is no difference between button and cremini mushrooms except color; "cremini" is a marketing term invented to promote the brown button mushrooms that no one thought shoppers would buy since they were only familiar with white ones. The flavor of this dish will not be affected by substitution of white mushrooms for cremini. We just think cremini look more like wild mushrooms.


Why is this recipe hiding under all the others? So yummy and simple.I typically like my udon busy but seasoning the udon with the mushroom "sauce" and soy sauce was fantastic. I skipped the cabbage (because I didn't have any), used only 2 tbsp of butter, and topped with an egg.


Only partially true that there is no difference between “button”, cremini, and portabella. Yes, they are all they same species. But just as a green tomato and a ripened tomato of the same species will be very different in recipes, the same is true for Agaricus bisporus; the time of harvest does impact their taste, texture, moisture content and recipe they are used in. The brown color of a cremini does not come from leaving a “button” mushroom out too long, its harvested later.

Frances Leftwich

I made this for my vegan friend for Christmas dinner. I didn't use honey (he is REALLY vegan) and found it not to need sweetner . He liked it. Also used olive oil since he doesn't eat butter. Most of the carnivores ate it too.


As written I found this too sweet, but adding chili oil mostly balanced it out; in the future I will probably do 2+ tbsp honey instead of 3, and the garlic needs to be doubled and preferably have some fresh ginger added as well. I also think it could use a little rice vinegar or shaoxing added at same time as soy sauce, and I would strongly suggest shiitake over cremini; they'll take less time and kick up the umami profile. My toddler loved the plain noodles with the sauce.


My wife and I really liked this, though I think it could use a little heat. I'll probably mince a jalapeño or serrano and add with the garlic next time.


Veganized this using vegan butter and maple syrup instead of honey—delicious!


Made 1/13/2022Added tofu pressed and sautéed in ginger teriyaki sauce and sesame oil. Very good. Had to sub cilantro for scallions. Good. Also had to use soba, not udon. Lighter; soba would be fine, too.


Edit: I bet a poached egg on top would elevate the whole dish


The recipe calls for a 12” skillet as an option. It does not work. A wok maybe but not a 12” skillet. Ruined dinner.


I doubled the amount of garlic and added MSG and chili crisp. This was so good that my husband didn’t realize it was vegetarian until he had finished the whole wok.


Delicious! Used bucatini pasta, baby bellas, white mushrooms, and regular cabbage because these were the items I had. We LOVED this dish and will make it again and again. Might try adding a few red pepper flakes next time. So good!!

JM in SF

10/10. Husband and I both loved this. Definitely use the fresh noodles. The only change I made was to add about a tablespoon of minced ginger when I added the garlic. This takes a little longer to prepare than advertised but very worth it. Could sprinkle with furikake to finish.


Made with what was on hand: sh*take mushrooms, baby bok choy, and soba. Added fresh minced ginger with the garlic, and a small dollop of chili crisp. Halved the honey. Didn't have scallions, topped with cilantro instead.


Everyone loved this dish! I added less honey like a lot of commenters suggested, but I think a little more would’ve been perfect. I’ll cook it as is next time.


Made as directed and it was pretty good, but felt like it was missing something.Contrary to other commenters who are advising less honey, I barely noticed the sweetness (and I do *not* have a sweet tooth!) and would likely use at least one more tablespoon more next time.I'll probably add some cashews or roasted peanuts next time to give it a little bit of texture.But what's here seems like a good base to build from. I look forward to playing with it more!

astor fox

made this as specified and it was *amazing*. i can’t imagine reducing either the soy sauce or the honey. i used reduced sodium soy sauce but ended up adding salt anyway. this was one of those recipes where i just had to sit for a moment and absorb that i actually made this. five stars easy.


Definitely wonderful, except it needs a little heat. I added 1 of my homegrown chilli peppers(will add more, but not diced), and decreased honey, per suggestions. I also used mixed mushrooms: shimenji , oyster and cremini. I missed the flavors of red onion and ginger - but I will definitely make again.

jean yong

Brilliant! Amazing umami. I skipped the honey because I don’t like sweets. Huge hit!

Lisa Conn

I really liked the clean simplicity, but depth of these flavors. I wouldn't want to make it taste like everything else, so NO adding chili flakes, sesame oil, ginger for me. I didn't have enough mushrooms so I used shiitakes, asparagus and julienned carrots. I also stir fried the cabbage at the end with the veggies and tossed with noodles, soy and scallions after. The family loved it.


This is a very lovely recipe. I worried from the photos that the noodles would be too plain, but there was indeed a sauce from the moisture of the cabbage and the water from the noodles. Per others' suggestions, I topped mine with a poached egg and shichimi togarashi, which gave it a lovely spice and creaminess. I don't have a wok so I used my cast iron which worked just fine. Overall, a quick dinnernight staple that I'm glad I discovered!


I made this with red cabbage instead of napa and I loved the density and color it added to the dish!!


Amazing! Followed recipe to the letter - and found it delicious. Will make again.


Perfect as written!


Delicious and fast meal that had my family going back for seconds


I really enjoy this dish - easy and tasty! However, I found that there was too much liquid with both the mushrooms and cabbage in the same pan. The second time, I cooked the cabbage in a separate pan, drained, and added. Worked great!

Hack Cook

Add some shrimp! Amazing.


Subbed shaved Brussels sprouts for the cabbage. Also, after a couple of bites heeded the suggestion to add some chili oil. Definitely kicked a good recipe up a notch.


delicious. add chopped ginger

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Honey-Glazed Mushrooms With Udon Recipe (2024)
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