Mushroom And Fish: A Culinary Adventure

Mushrooms and fish is a classic combination in cooking. Mushrooms are earthy and offer a lot of texture and flavour, which can transform a bland dish into a succulent one. White-fleshed fish such as halibut, bass, or grouper are often used as a neutral backdrop for a zesty, savoury topping of stir-fried mushrooms. However, any type of mushroom and fish will work well together. For example, shiitake mushrooms are often paired with halibut, while cremini, button, brown, or chanterelle mushrooms are perfect for fish such as arctic char, red snapper, cod, or orange roughy.

Baked fish with mushrooms and ginger

Mushrooms and fish is a classic combination, with mushrooms adding an earthy flavour to the dish. A firm, white-fleshed fish like halibut, bass, or grouper makes a neutral backdrop for a zesty, savoury topping of stir-fried mushrooms.

Ingredients:

• Firm, white-fleshed fish fillets (halibut, bass, or grouper)
• Mushrooms (any type, but shiitake is especially nice)
• Soy sauce
• Ginger
• Scallions
• Cilantro sprigs
• Oil
• Salt and pepper

Method:

• Heat the oven to 375 degrees.
• Lay the fish fillets in a baking dish and season both sides with salt and pepper.
• Set a large skillet over medium-high heat and add oil.
• When the oil is hot, add the mushrooms and sauté until they take on a little colour, about 5 minutes.
• Turn off the heat and add the soy sauce and grated ginger to the mushrooms, stirring well.
• Spoon the mushrooms evenly over the fish fillets.
• Bake, uncovered, until the fillets flake easily when probed with a fork, about 20 to 25 minutes.
• Transfer the fish to individual dishes or a serving platter.
• Sprinkle with scallions and cilantro sprigs, and spoon over any gingery pan juices.

This dish can be served with steamed rice.

For a creamy mushroom sauce to accompany fish, you can also try sautéing the fish and mushrooms separately, then combining them with butter, cream, sour cream, wine, and seasonings.

Sautéed lake fish with creamy wild mushrooms

Ingredients:

• Lake fish fillets (or saltwater fish like snapper, monkfish, or sea bass)
• Wild mushrooms (any variety, but shiitake is especially nice)
• Butter
• Salt and pepper
• Shallot
• Parsley
• Wine (optional)
• Heavy cream
• Sour cream
• Chives

Instructions:

• Melt 1/4 cup of butter in a large skillet over medium heat until melted and foamy.
• Add the fish to the skillet and season generously with salt and pepper.
• Increase the heat to medium-high and cook the fish until the flesh is opaque, flaky, and browned on the outside, about 4 to 5 minutes per side.
• Transfer the cooked fish to a plate and keep it warm.
• In the same skillet, melt 2 tablespoons of butter and add the mushrooms, shallot, and parsley. Sauté until the mushrooms are browned, about 5 minutes.
• Optionally, you can add wine to the skillet and bring it to a boil. Cook until the liquid is reduced by half.
• Add the remaining 2 tablespoons of butter and stir until melted.
• Reduce the heat to low and stir in the heavy cream and sour cream. Simmer gently until the sauce thickens, about 1 minute.
• Divide the fish and mushroom mixture among plates and garnish with chopped chives.

This recipe is a delightful way to enjoy the combination of fish and mushrooms, creating a creamy and savory dish that is sure to impress. Serve it with a side of steamed rice or buttered toast for dipping, and enjoy the blend of flavors and textures.

Fish fillets with mushroom-lemon sauce

Mushrooms and fish is a classic combination, with mushrooms adding texture and flavour to a dish. A firm, white-fleshed fish like halibut, bass, or grouper is a great choice for a savoury mushroom topping.

This recipe for fish fillets with mushroom-lemon sauce is a simple, elegant dish that can be made in just 40 minutes. It's a great option for a quick family meal or a weeknight dinner.

Ingredients:

• Fish fillets (any white fish such as cod, tilapia, or snapper)
• Mushrooms (fresh, organic, with tightly closed gills and smooth caps)
• Butter
• Green onions/scallions
• Flour
• Milk
• Parsley
• Salt
• Lemon rind/zest
• Pepper
• Rice or rice pilaf, cooked barley, roasted vegetables, or steamed rice (for serving)

Instructions:

• Sauté the mushrooms and green onions in butter in a large skillet until tender.
• Add flour, stirring well, and cook for 1 minute.
• Gradually stir in the milk.
• Add parsley, salt, grated lemon rind, and pepper. Bring to a boil.
• Arrange the fish fillets in a single layer over the sauce in the skillet. Carefully spoon the sauce over the fillets.
• Cover, reduce heat, and simmer for 12-15 minutes or until the fish flakes easily when tested with a fork (this will depend on the thickness of your fillets).
• Serve the fish topped with the sauce, along with your choice of rice or other sides.

For a creamy mushroom-lemon sauce, as suggested by some sources, you can add sour cream and/or heavy cream to the sauce. You can also add garlic, thyme, and Dijon mustard to enhance the flavour.

Enjoy your delicious and flavourful fish fillets with mushroom-lemon sauce!

Fish fillets with mushroom sauce

Mushrooms and fish is a classic combination, with the earthy and textured mushrooms complementing the flavour of the fish. A firm, white-fleshed fish like halibut, bass, or grouper works well as a neutral backdrop for a savoury topping of stir-fried mushrooms.

This is a simple recipe that can be ready in just 40 minutes, perfect for a quick and easy family meal.

Ingredients

• 2 tablespoons of butter
• 1 white fish fillet (such as halibut, bass, grouper, cod, snapper, or sea bass)
• 1 cup of your favourite mushroom (cremini, button, brown, shiitake, chanterelle, or a mix)
• 1/2 cup milk
• 1/4 cup flour
• 1/4 cup sour cream
• 1/2 teaspoon thyme
• 1/2 teaspoon lemon juice and zest
• Salt and pepper, to taste
• Rice or rice pilaf, to serve

Method

• Preheat your oven to 375 degrees F.
• Melt butter in a large skillet over medium heat.
• Add the mushrooms, onion, and garlic. Cook until the vegetables are tender, stirring frequently, for about 10 minutes.
• Add the flour, thyme, salt, and pepper to the saucepan and cook for 2 minutes.
• Pour in the milk and stir until the sauce is thickened and bubbly.
• Remove the saucepan from the heat and add the lemon juice and zest.
• Place the fish fillets in a baking dish and cover with the mushroom sauce.
• Bake for 15 to 25 minutes, or until the fish is cooked to at least 145 F inside and flakes easily when tested with a fork.
• Serve immediately with rice or rice pilaf, and enjoy!

Baked halibut Marsala with mushrooms

Mushrooms and fish is a classic combination, with mushrooms adding an earthy flavour to the dish. A firm, white-fleshed fish like halibut, bass, or grouper makes a neutral backdrop for a zesty, savoury topping of stir-fried mushrooms.

This recipe is a delicious and healthy twist on the classic Chicken Marsala, with the rich, flavourful sauce seeping into every nook and cranny and complementing the mild, slightly sweet taste of the halibut fillets.

Ingredients:

• Halibut fillets
• Olive oil
• Salt and pepper
• Mushrooms (white or shiitake)
• Shallots
• Garlic
• Flour (or cornstarch/arrowroot for gluten-free options)
• Chicken broth
• Marsala wine (dry or sweet)

Method:

Preheat the oven to 375 degrees F. Line a baking sheet with foil and coat with cooking spray. Place the halibut fillets on the prepared baking sheet, rub with olive oil, and season with salt and pepper. Bake until the fish is just cooked through, 10 to 12 minutes.

Heat olive oil in a large nonstick skillet over medium heat. Add the mushrooms and cook until they release and then reabsorb their juices, about 5 minutes. Transfer the mushrooms to a bowl.

Add more olive oil to the skillet and add the shallots and garlic. Cook until the shallots are starting to soften, about 2 minutes. Add the flour and cook, stirring, for 1 minute.

Stir in the chicken broth and Marsala wine, and bring to a boil. Simmer until the sauce thickens. Season with salt and pepper to taste.

Serve the baked halibut smothered in the Marsala wine mushroom sauce. This dish pairs well with steamed rice or broccoli. Enjoy!

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