Spring mushroom recipe by Chef Brandon Johns, The Grange, Ann Arbor.
Ingredients
- 4 tablespoons unsalted butter, divided
- 1 pound any variety of Detroit Mushroom Company mushrooms, cut into bite-size pieces
- ½ cup finely diced onions
- 1 tablespoon fresh thyme leaves
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 cup white wine
- 1 cup mushroom or chicken stock
- 4 (7 ounce) fillets walleye, skinned and deboned
- 2 tablespoons Dijon mustard
- ½ cup brioche breadcrumbs
- 4 tablespoons olive oil
Instructions
1. Heat 2 tablespoons butter in a large skillet over medium-high heat; add mushrooms. Cook mushrooms until browned on all sides, 8 to 10 minutes. Add onion and cook until softened. Stir in thyme, salt and pepper.
Remove pan from heat and add wine. Return pan to heat and scrape bottom of pan; add stock. Bring to a boil and reduce to simmer until slightly thickened. Stir in remaining 2 tablespoons butter; set aside.
2. Preheat oven to 375°. Sprinkle each fish fillet with salt and pepper. Brush 1 side of each fillet with mustard and press mustard side into breadcrumbs.
3. Heat olive oil in a large oven-safe skillet over mediumhigh heat. Lay each fillet breadcrumb-side-down into heated pan. Cook 2 minutes and place into preheated oven to cook 6 to 8 minutes. Remove from oven, flip fish over and return to oven for 2 to 4 minutes, or until fish flakes easily with a fork.
4. Divide ragout between 4 plates and top each with walleye, crust side up.
Yield: 4 servings
Chef ’s Note: Serve walleye and mushroom ragout with roasted potatoes and wilted greens for a complete meal.
