Grouper With Shiitake Mushroom Sauce Recipe 55 Recipes
GROUPER WITH SHIITAKE MUSHROOM SAUCE RECIPE - (5/5)
Provided by á-231
Number Of Ingredients 12
Steps:
- Remove mushrooms from their soaking liquid and slice them into thin pieces, set aside Pour 1/4 cup soaking liquid into a mixing bowl Stir in sherry, soy sauce, 1 T. lime juice and sugar, set mixture aside. Rinse fillet under cold water, pat dry, rub with remaining T lime juice, then rub the cornstarch evenly over both sides of the fish Heat oil in large, heavy-bottomed skillet over high heat. When the oil is hot, add the fish and sear it on one side for two minutes, carefully turn the fillet over and sear it on the other side for two minutes, transfer fish to a plate. Add the mushrooms, scallions, ginger, garlic and pepper to the hot skillet. Cook the mixture on high for one minute, then reduce the heat to low. Pour in the sherry mixture, replace the fillet, cover the skillet. Steam the fish until it is opaque, about five minutes. Transfer fish to warmed serving platter and spoon the sauce around it.
FETTUCCINE WITH SHIITAKE MUSHROOM SAUCE
Steps:
- Place dried mushrooms in medium bowl. Add hot water and let soak until softened, about 30 minutes. Remove mushrooms from water, squeezing excess water back into bowl. Strain and reserve soaking liquid. Slice mushrooms, discarding stems.
- Heat oil in heavy large skillet over medium heat. Add bacon and cook until fat renders, stirring frequently, about 3 minutes. Pour off half of fat. Add shallots to bacon in skillet and sauté 1 minute. Add dried and fresh mushrooms and rosemary and sauté 3 minutes. Add stock and mushroom-soaking liquid. Boil until liquid is reduced to glaze, about 10 minutes. Add half and half and simmer until beginning to thicken, about 5 minutes. Remove from heat. (Can be prepared 3 days ahead. Cover and refrigerate.)
- Add pasta to large pot of boiling salted water. Cook until just tender but still firm to bite, stirring occasionally.
- Meanwhile, rewarm mushroom sauce over medium-low heat.
- Drain pasta. Add to sauce and stir until coated. Mix in 2/3 cup Parmesan. Season with salt and pepper. Transfer to plates. Sprinkle with parsley.
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