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
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