← Back to Search Results sauteeing American, Italian
char-with-pea-sprouts-and-forest-mushrooms

Photo by: Shutterstock, stock photo of an ingredient.
Comments: 0
 

Recipe

People either love or hate mushrooms. Personally, I can’t figure out what there is to hate about them. But somehow, adding vinegar to mushrooms tempers that woodsiness that turns people off. Vinegar also contributes to that all-important tension.

Yield : 4 Portions

Ingredients

  • 5 tablespoons plus 1 teaspoon olive oil
  • 12 ounces mixed fresh flavorful mushrooms (black trumpet, chanterelle, cremini, hedgehog, mousseron, oyster, and portobello), chopped into bite-size pieces
  • Salt and ground pepper to taste
  • 2 tablespoons chopped shallots
  • ½ tablespoon minced fresh garlic
  • 3 tablespoons all-purpose flour
  • ¼ cup champagne or white wine vinegar
  • 3 cups chicken or vegetable stock
  • Fresh tarragon to yield 1 tablespoon chopped, held whole
  • 4 skin-on Arctic char fillets, about 6 ounces each (cod will work as substitute)
  • 6 cups (about 10 ounces) pea sprouts (if unavailable, substitute chopped spinach or escarole)

Directions

1. In a sauté pan over medium-low heat, warm 3 tablespoons of the oil. Add mushrooms, season, cover pan, and cook 10 minutes. Push mushrooms into a ring around sides of pan and add shallots and garlic to center of pan. Season. Cook, covered, until shallots are translucent, about 4 minutes. Sprinkle pan with flour and stir to coat ingredients. When flour has dissolved, stir in vinegar. Increase heat to high and cook, uncovered, until very little liquid is visible. Add stock and cook until reduced to a medium-bodied sauce, 14 to 17 minutes. Chop 1 tablespoon tarragon, add to mushroom sauce, and simmer 1 minute. Season sauce with salt and pepper and keep warm.

2. Heat 2 tablespoons of the oil in a sauté pan over high heat until very hot. Sprinkle skin side of fillets with salt and pepper. Lay fillets skin side down in oil and sauté until skin is brown and crisp, about 3 minutes. Pat dry the top sides of fillets, season, and flip. Cook on second side 2 to 3 minutes. Remove to plate and keep warm. Pour off oil from pan and clean with a bunched paper towel. Return pan to high heat.

3. Add remaining 1 teaspoon oil to pan. While oil heats, place sprouts or other greens in a large bowl and toss with a sprinkling of salt and pepper. Add seasoned shoots to very hot oil and sauté 1 to 2 minutes, until shoots are wilted and slightly charred.

4. Spoon mushroom sauce over each dish. Layer char fillet on the sauce and scatter pea shoots over entire dish. Serve hot.


© 2003 Spirit Media, LLC
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

377kcal (19%)
1167mg (49%)
16g
6g
20g (30%)
0g
3g (14%)
13g
2g
73mg (24%)
2g
33g
81mg
1394mg
100mcg RAE (3%)
7mg (12%)
87mg (9%)
5mg (27%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

martin-yans-china Martin Yan's China
by Martin Yan
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
lucid-food Lucid Food
by Louisa Shafia
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
desserts-4-today Desserts 4 Today
by Abby Dodge
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?