Fungi Mel Apicius (FOON-jee MEHL ah-PEE-kee-oos)

Roman Honey-Glazed Mushrooms

Experience the delightful fusion of sweet and savory with Fungi Mel Apicius, a classic Roman dish featuring tender mushrooms glazed in honey and seasoned with aromatic spices. The earthy flavors of the mushrooms are enhanced by the sweetness of honey and the subtle heat of long pepper, creating a harmonious blend that tantalizes the palate. This simple yet elegant dish is perfect as an appetizer or a side, bringing a taste of ancient culinary traditions to your modern table.

Recipe Directions

1. In a small bowl, whisk together honey, garum, and ground long pepper until well combined.
2. Clean the mushrooms and remove their stems. Slice each mushroom cap in half for uniform pieces.
3. Heat olive oil in a large pan over medium-high heat. Add mushroom caps and stems, sautéing for 2 to 3 minutes until evenly coated with oil.
4. Pour the honey mixture over the mushrooms, stirring to ensure even coating. Sprinkle in minced lovage or celery leaves.
5. Reduce heat to medium-low and simmer for 3 to 5 minutes, allowing the liquid to evaporate and form a glaze over the mushrooms.
6. Once the mushrooms are tender and glazed, remove from heat and serve warm.

Notes:

Garum, a fermented fish sauce used in ancient Roman cuisine, can be substituted with modern Asian fish sauce. Adjust the quantity based on saltiness preference.

Long pepper, known for its spicier and more aromatic profile than black pepper, was popular in ancient Rome. If unavailable, black pepper serves as a suitable substitute.

Lovage offers a mildly sweet flavor but can be hard to find; celery leaves are an appropriate alternative. Note: Avoid consuming lovage during pregnancy.

History

Fungi Mel Apicius is inspired by a recipe from "Apicius de re coquinaria," a 1st-century Roman cookbook. Mushrooms were highly valued in ancient Rome, with Emperor Claudius notably favoring them. This dish combines the natural umami of mushrooms with the sweetness of honey and the distinctive taste of garum, reflecting the Roman penchant for balancing flavors. The use of long pepper and lovage further showcases the diverse spice palette prevalent in Roman culinary practices.

Servings

2-3

Prep Time (hours)

Items Needed

Small bowl, whisk, large pan, spatula or wooden spoon, cutting board, knife

Ingredients

1 tablespoon honey
1 tablespoon garum (or 1 to 1.5 teaspoons Asian fish sauce)
1/2 lb (225 g) small mushrooms, such as button or cremini
2 tablespoons olive oil
1 teaspoon ground long pepper (or black pepper)
2-3 tablespoons minced fresh lovage (or celery leaves)

Item type

Consumable, Food / Drink

Related ethnicities

Roman