Spiced Mushroom Honey Cakes

Serves 6 · 20 min prep · 25 min cook

Ingredients

• 6 oz fresh oyster mushrooms
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground ginger
• 1/2 tsp ground cardamom
• 1 pinch of sea salt
• 2 large eggs
• 1/2 cup honey
• 1/3 cup unsalted butter, melted and cooled
• 1/3 cup whole milk
• 1 tsp fresh rosemary, finely chopped
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 350°F and lightly grease a 6-cup muffin tin or line with paper liners.
2. 2Wipe oyster mushrooms clean, trim tough ends, and chop them into very fine pieces so they distribute evenly through the batter.
3. 3In a dry skillet over medium heat, toast the chopped mushrooms for 4 to 5 minutes until moisture evaporates and they smell fragrant and lightly golden; set aside to cool completely.
4. 4Whisk together the flour, baking powder, ginger, cardamom, and sea salt in a large bowl.
5. 5In a separate bowl, beat the eggs with the honey until smooth and slightly thickened, then whisk in the melted butter, milk, chopped rosemary, and vanilla.
6. 6Fold the wet mixture into the dry ingredients just until no dry streaks remain; the batter will be thick.
7. 7Gently stir in the cooled toasted mushrooms so they are evenly scattered.
8. 8Divide the batter evenly among the prepared cups, filling each two-thirds full.
9. 9Bake on the center rack until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean, 18 to 22 minutes.
10. 10Cool in the tin for 5 minutes, then transfer to a wire rack. Serve slightly warm so the honey aroma and mushroom savoriness shine.