1. Gently melt and heat butter in a large sauce pot.

2. Add aromatics and begin to cook until butter bubbles and begins to brown.

3. Add honey and sugar and begin to cook until melted and caramelized.

4. Deglaze with the vinegar and whisk in the miso paste.

5. Continue to cook until thickened.

6. Meanwhile, score and roast king trumpet mushrooms in a pan. Optionally finished with foamy butter, thyme, and aromatics.

7. Remove mushrooms once golden and tender, and glaze in the Calabrian chile sauce.

8. Garnish with gorgonzola dolce, pine nuts and fresh herbs.