Striped Bass with Wild Mushrooms Recipe

Name: Striped Bass with Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken stock or low-sodium broth; 3 large pieces of dried porcini mushrooms; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 large shallot, coarsely chopped; 2 pounds mixed mushrooms, such as cremini, shiitake and white mushrooms, stems discarded, mushrooms cut into 1-inch pieces; Salt and freshly ground pepper; 1 tablespoon prepared garlic paste; 1/4 cup dry sherry; 1 1/2 pounds skinless striped bass fillets, cut into 2-inch pieces; 2 tablespoons chopped chives; Worcestershire sauce; Hot sauce

Servings: persons

2 cups chicken stock or low-sodium broth
3 large pieces of dried porcini mushrooms
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 large shallot, coarsely chopped
2 pounds mixed mushrooms, such as cremini, shiitake and white mushrooms, stems discarded, mushrooms cut into 1-inch pieces
Salt and freshly ground pepper
1 tablespoon prepared garlic paste
1/4 cup dry sherry
1 1/2 pounds skinless striped bass fillets, cut into 2-inch pieces
2 tablespoons chopped chives
Worcestershire sauce
Hot sauce

1
In a small saucepan, bring the chicken stock and the dried porcini to a simmer over moderate heat.
2
Remove the saucepan from the heat and let the chicken stock stand.
3
In a large skillet, melt the butter in 1 tablespoon of the olive oil.
4
Add the chopped shallot and cook over moderate heat until the shallot is softened, about 4 minutes.
5
Add the mushrooms, season with salt and pepper and cook over moderately high heat until tender, about 6 minutes.
6
Remove the porcini pieces from the stock, coarsely chop them and add them to the fresh mushrooms along with the garlic paste.
7
Add the sherry and cook until reduced by half, about 1 minute.
8
Pour in the porcini stock, stopping before you reach the grit at the bottom, and simmer the mushroom stew until it is reduced by half, about 5 minutes.
9
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil.
10
Add the fish, season with salt and pepper and cook over moderately high heat for 2 minutes per side.
11
Add the fish to the mushroom stew and cook for 1 minute.
12
Add 1 tablespoon of the chives and season with salt, pepper, Worcestershire sauce and hot sauce.
13
Garnish with the remaining 1 tablespoon of chopped chives and serve at once.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups chicken stock or low-sodium broth, 3 large pieces of dried porcini mushrooms, 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, and more.

Yes, Striped Bass with Wild Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Striped Bass with Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions