Seared Halibut with Wild Mushroom Ragout


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.


(8 votes, average: 4.50 out of 5)
Seared Halibut with Wild Mushroom Ragout


  • 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


  1. 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.
  2. 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.
  3. 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.

Yield: 6

Notify of
1 Comment
oldest most voted
Inline Feedbacks
View all comments
11 years ago

Looks like a wonderful meal!

Copyright © 2009-2021 Diabetes Media Foundation, All Rights Reserved.
ASweetLife™ is a trademark of the Diabetes Media Foundation, All Rights Reserved.
Would love your thoughts, please comment.x