Honey-Soy-Glazed Vegetables with Crispy Mushrooms

Ingredients

• 0.3 cup canola oil 
• 0.3 cup honey 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons blackstrap molasses 
• 1 pound radishes quartered
• 0.5 pound asian rice crackers 
• 4 servings salt 
• 6 large mushroom caps stemmed quartered
• 2 tablespoons soya sauce 
• 0.5 pound swiss chard coarsely chopped
• 1 pound turnips cut into 3/4-inch wedges
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. In a large skillet, heat 1 tablespoon of the oil until shimmering.
2. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes.
3. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes.
4. Add the soy sauce and cook until syrupy, 5 minutes longer.
5. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm.
6. In a medium bowl, whisk the molasses with the water and season with salt.
7. Add the shiitake and toss to coat.
8. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere.
9. In a large skillet, heat the remaining 1/4 cup of oil until shimmering.
10. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes.
11. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately.