Mushroom Crusted Filet of Flounder

Ingredients:
12 ounces (about 4 cups) fresh white mushrooms, divided
3 tablespoons olive oil, divided
1/4 cup diced shallots
1 teaspoon minced garlic
1 cup fresh bread crumbs
1 tablespoon chopped chives
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
4 (6 ounces each) fresh flounder filets

Directions:
Preheat oven to 375° F. Oil a small shallow baking pan; set aside. Slice 4 ounces of mushrooms (makes about 1-1/4 cups); set aside. In the bowl of a food processor fitted with a metal wing blade place remaining 8 ounces of mushrooms (about 2-1/2 cups); process until a coarse puree is formed; set aside.

In a medium skillet over medium heat, heat 1 tablespoon of the olive oil until hot. Add reserved mushroom puree; cook, stirring constantly, until puree is nearly dry, about 5 minutes. Reduce heat to low; add shallots and garlic; cook, stirring constantly, until mixture is dry and shallots are tender, about 5 minutes.

Transfer to a medium bowl; refrigerate to cool to room temperature.

Wipe out skillet; over medium-high heat, heat 1 tablespoon of the olive oil until hot. Add reserved sliced mushrooms; cook, stirring occasionally, until mushrooms are golden, about 5 minutes; set aside.

To cooled mushroom puree stir in bread crumbs, chives, 3/4 teaspoon of the salt, 1/8 teaspoon of the black pepper and remaining 1 tablespoon olive oil; set aside.

Season flounder filets with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place darker side of filet down on prepared pan; press bread crumb mixture over filets; dividing evenly. Arrange sliced mushrooms over bread crumbs pressing lightly. Bake until fish flakes with a fork, about 6 minutes.

YIELD: 4 Portions

Note: Chef/Owner Philippe Chin Chanterelles, Philadelphia



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Oyster Mushrooms

OYSTER Mushrooms
  • Excellent source of Niacin, an essential nutrient
  • Good source of Riboflavin, which aids metabolism

Oysters are an excellent compliment to fish and chicken dishes. Sauté with garlic or onions to bring out flavor, combine with crimini or shiitakes, or roast, broil or grill them for variety.