Maple-Glazed Mushroom Bits

maple glazed mushrooms in lodge cast iron skillet

This started as a quest to win the coveted prize + bragging rights for 'most original' cookie at our friend Karen's holiday cookie swap. Taking a little inspo from maple-bacon donuts, we created these maple-glazed mushroom bits to top our maple-glazed shortbread cookies. 

How did this idea turn out? Let's just say the mushroom bits had to be hidden from the little hands in the house. Every time I turned around, they were 'snitching' from the bowl on the back of the stove! One kiddo even said, "I would eat a whole pound of mushrooms cooked this way!" Mushroom candy, anyone? 

While you could try this recipe with any variety of mushrooms, we used shiitake mushrooms specifically for the more earthy, savory undertones of flavor. King Trumpets can also be sliced and turned into mushroom bacon. 

For the best browning, flavor, and even cooking, use your cast iron skillet. 


1# Fat Moon mushrooms 

2T butter

2T maple syrup (use the good stuff from a local sugar shack)

1/2 - 1 t. salt


1. Finely dice the mushrooms

2. Place mushrooms + 1/2 c. water in a frying pan. Cook on medium-high heat until the water has evaporated

3. Add butter. Allow the mushrooms to simmer in the melted butter for 3 - 5 minutes or until the butter is browning (use your nose for this step!)

4. Add salt and maple syrup. Stir constantly and cook until all bits are well coated. To make crunch bits, you want to cook the maple syrup with mushrooms on medium-high heat, but take care to avoid burning the maple syrup.