John Miller
Mushrooms and fish are a classic combination in the culinary world, with mushrooms providing an earthy bass note to complement the flavour of the fish. While any type of mushroom will work, shiitake, cremini, button, brown, chanterelle, and lion's mane are especially good pairings. Likewise, any type of fish can be used, but white-fleshed fish such as halibut, bass or grouper are ideal. This combination can be used in a variety of dishes, from baked fish with mushrooms and ginger to fish fillets with mushroom sauce.
| Characteristics | Values |
|---|---|
| Recipe | Fish fillets with mushroom sauce |
| Type of fish | Arctic char, red snapper, cod, orange roughy, salmon, tuna, halibut, bass, grouper, branzino |
| Type of mushroom | Cremini, button, brown, shiitake, chanterelle, lion's mane, bear tooth, lobster, enoki |
| Other ingredients | Rice, salad, asparagus, roasted green beans, dinner rolls, savory scones, thyme, sour cream, lemon juice, parsley, flour, milk, butter, garlic, onion, ginger, scallions, cilantro, soy sauce, rice vinegar, baby bok choy, black forbidden rice, sesame oil, jalapeño, chicken stock, jasmine rice |
| Seasonality | Morels are an early spring ingredient, matsutake is foraged in the fall |
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What You'll Learn
Fish fillets with mushroom sauce
Mushrooms and fish is a classic combination, with morels and trout being a well-known pairing. Chanterelle mushrooms are also light and bright, making them a good match for fried walleye.
For a simple fish fillets with mushroom sauce recipe, you will need:
- Your preferred white fish fillet (arctic char, red snapper, cod, orange roughy, or any mild white fish)
- Fresh, preferably organic mushrooms (cremini, button, brown, shiitake, or chanterelle)
- Butter
- Onion
- Garlic
- Flour (or white rice flour for gluten-free)
- Thyme
- Salt and pepper
- Milk
- Sour cream
- Lemon juice and zest
- Freshly chopped parsley
Firstly, saute the mushrooms, onion, and garlic in butter until tender. Then, add the flour, thyme, salt, and pepper and cook for 2 minutes. Next, add the milk and sour cream and cook until the sauce is thickened and bubbly. Remove from the heat and add the lemon juice and zest. Place the fish fillets in a baking dish and cover with the sauce. Bake for 15-20 minutes, or until the fish is cooked to at least 145°F and flakes easily with a fork. Serve immediately with your favorite sides, such as rice or a green salad.
This recipe is simple, quick, and versatile, and can be easily adapted to be gluten-free. It's a great way to combine the earthy flavors of mushrooms with the flaky, tender texture of fish for a succulent dish.
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Sierra Spring trout with porcinis and morels
To prepare this dish, start by sourcing fresh, high-quality ingredients. The trout should have nice clear eyes, firm flesh, and glossy skin. For the mushrooms, look for porcinis and morels with tightly closed gills, smooth, unblemished caps, and no signs of dampness or softness.
Ingredients:
- Sierra Spring trout (lake trout)
- Porcini mushrooms
- Morel mushrooms
- Butter
- Mountain pennyroyal
- Sierra wild onions
- Manzanita vinegar
- Local pine nuts
- Acorn flour for acorn spätzle
- Salt and pepper to taste
- Thyme and tarragon (optional)
Instructions:
- Prepare the trout by seasoning it with salt and pepper. If desired, add a sprig of thyme and tarragon to the cavity of the fish.
- Heat two saut pans over medium heat and add oil to each pan.
- Place the trout in the pans, skin side down, and cook until the underside begins to brown, about 2 minutes.
- In separate pans, cook the porcini and morel mushrooms in butter until they are tender.
- Prepare the green sauce by blending mountain pennyroyal, Sierra wild onions, and manzanita vinegar.
- Plate the dish by placing the seared trout on a bed of cooked porcinis and morels, garnished with toasted pine nuts and acorn spätzle. Drizzle the green sauce around the plate.
- Serve immediately and enjoy the unique flavors of the Sierra Nevada mountains!
This dish showcases the delicious combination of trout, mushrooms, and wild ingredients. The trout provides a mild flavor that pairs well with the earthiness of the porcinis and morels, while the herbs and vinegar add a refreshing touch. The dish is a celebration of the abundance found in the Sierra Nevada region, bringing together flavors that are truly special and unique.
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Baked fish with mushrooms and ginger
Mushrooms and fish is a classic combination, with morels and trout being a well-known pairing. Chanterelle mushrooms are also a good choice, as they are light and bright, and pair well with fried walleye.
For a baked fish with mushrooms and ginger recipe, you will need:
- Fish fillets (firm, white-fleshed fish like halibut, bass, or grouper)
- Mushrooms (shiitake, cremini, button, brown, or chanterelle)
- Soy sauce
- Ginger
- Scallions
- Cilantro sprigs
- Oil
- Salt and pepper
- Preheat the oven to 375 degrees Fahrenheit.
- Lay the fish fillets in a baking dish and season both sides with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add the mushrooms and sauté until they take on a little color, about 5 minutes.
- Turn off the heat and add the soy sauce and ginger to the mushrooms, stirring well.
- Spoon the mushrooms evenly over the fish fillets.
- Bake, uncovered, for 20 to 25 minutes, or until the fillets flake easily when probed with a fork.
- Transfer the fish to individual dishes or a serving platter.
- Sprinkle with scallions and cilantro sprigs, and spoon any gingery pan juices over each serving.
This dish can be served with steamed rice or roasted vegetables, such as bok choy or broccoli. Enjoy!
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King salmon and king boletes
Mushrooms and fish is a classic combination, with mushrooms offering texture and flavour to complement a fish dish. Earthy mushrooms, such as morels, chanterelles, lion's mane, and bear tooth, are a great addition to a fish dish, especially in winter.
To prepare king boletes, it is important to clean them thoroughly. One recipe suggests caramelising garlic in olive oil and butter, then adding the mushrooms and cooking on a medium heat. This can be served with a steak, or with corn and asparagus.
King salmon is a rich, fatty fish with a strong flavour, so it is well suited to the strong-flavoured king bolete. The grilled bread serves as a 'backbone' to the dish, as described by Hank Shaw, a wild foods expert.
This simple combination of grilled king salmon, king boletes, and grilled bread is an excellent way to showcase the flavours of both ingredients.
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Fried walleye with chanterelle sauce
Mushrooms and fish is a classic combination, with morels and trout being a well-known pairing. Mushrooms add texture and flavour to a dish, and can be paired with a variety of fish, from salmon to snapper.
One recipe that combines fish and mushrooms is fried walleye with chanterelle sauce. Chanterelle mushrooms are light and bright, which makes them a good match for the mild-tasting walleye, a freshwater fish native to Canada and the Northern United States.
To make this dish, you will first need to prepare the fish. Cut the walleye fillets into manageable pieces and check to ensure all bones and skin have been removed. You can then coat the fish in a variety of ways before frying. One option is to dip the fish in egg and then in a flour mixture with seasonings such as salt, pepper, garlic powder, and paprika. You can also try a lighter dusting of salt, pepper, garlic, and Cajun seasoning, or a beer batter. Fry the fish in oil heated to 375 degrees Fahrenheit in a deep fryer or cast-iron skillet for a crispy, golden crust.
For the chanterelle sauce, cook the mushrooms with onion and garlic until tender. Add flour, thyme, salt, and pepper, and cook for a further 2 minutes. Then, stir in milk and sour cream until the sauce thickens. Finish the sauce with lemon juice and zest, and serve over the fried walleye.
This dish can be served with a variety of sides, such as rice, a green salad, roasted vegetables, or dinner rolls. Enjoy the combination of earthy mushrooms and flaky fish!
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Frequently asked questions
A firm, white-fleshed fish like halibut, bass, grouper, or cod makes a great pairing with mushrooms. Other types of fish that go well with mushrooms include salmon, tuna, red snapper, and orange roughy.
Mushrooms like cremini, button, brown, shiitake, chanterelle, lobster, lion's mane, and enoki are commonly considered to pair well with fish.
One way to cook fish and mushrooms together is to make a fish fillet with a mushroom sauce. First, cook the mushrooms with onions and garlic. Then, add flour, thyme, salt, and pepper. Next, add milk and sour cream, and cook until the sauce thickens. Finally, add lemon juice and zest, and pour the sauce over the fish fillets before baking. Another option is to make a one-pan meal by cooking the mushrooms with garlic and ginger, then adding rice and chicken stock, and baking the fish in the oven.
Mushrooms often serve as an earthy bass note in a fish dish, providing texture and flavour. The mushrooms ground the fish, especially in winter.
