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Char with Pea Sprouts and Forest Mushrooms

Updated February 23, 2016
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Cookbook

Flavor

Published by Hyperion

This image courtesy of Shutterstock

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.

4 Portions

Cooking Methodsauteeing

CostModerate

Moderate

Total Timeunder 1 hour

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, kosher, lactose-free, peanut free, soy free, tree nut free

Mealdinner

Taste and Textureherby, juicy, savory, tangy, umami

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)

Instructions

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.

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.

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.

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

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