Select fresh mushrooms that aren’t too big, and which are closed on the underside so that the black inner surface isn’t visible (a sign that the mushrooms are not fresh).
500 g of white button mushrooms
1 tbs of olive oil
1 ½ tbs of honey
2 tbs of soy sauce
Clean the mushrooms by wiping each one with a damp towel. (Never wash mushrooms in a pan of water or under a running tap. They will absorb the water like sponges.)
Remove the stalks, so that only the heads remain, like large buttons.
In a large non-stick fry pan (or wok), cook the mushrooms in the oil, over medium heat for 1 ½ minutes, turning them quickly with a wooden spatula.
Pour in the honey and the soy sauce. Mix. Cover and cook for 3 minutes.
Remove the cover and allow the sauce to reduce, stirring every so often.
Once the sauce has thickened, place the mushrooms in a heatproof dish and serve with rice.