adapted from Williams Sonoma: Cooking from the Farmers’ Markets
We are all huge fans of mushrooms in our house and the mushroom ragout in this recipe is outstanding – it would work not only with halibut, but with many other dishes as well. Feel free to use any combination of wild mushrooms you can get your hands on. I tried Lions Mane mushrooms for the first time with this recipe. They were amazing.
- 1 cup chicken broth
- 2 tsp unsalted butter
- 1 tsp plus 2 tsp olive oil
- 1 pound fresh button mushrooms, cleaned and halved
- 1 pound mixed morel, oyster and shiitake mushrooms, cut into similar sized pieces
- 1/4 cup heavy cream
- 2 cloves garlic, minced
- 2 Tbsp flat leaf parsley, chopped
- Salt and freshly ground black pepper
- 4 skinless halibut (or red snapper) filets
- In a small saucepan, bring the chicken broth to a boil and reduce by half, 3-5 minutes. Remove from the heat and set aside.
- In a large frying pan over medium-high heat, melt the butter with the 2 teaspoons of the olive oil. Add all the mushrooms and sauté until golden, 5-6 minutes. Add the chicken broth, cream, garlic, parsley and simmer over medium heat until reduced by half, 3-4 minutes. Season with salt and pepper. Cover the pan and turn the heat to low.
- Heat a large nonstick frying pan over medium-high heat for 2-3 minutes. Add the remaining 1 tablespoon of olive oil. Add the fish and sauté, turning once, until browned on both sides and opaque through when pierced with a knife, about 8 minutes total. To serve, spoon mushroom sauce over the fish.