Sturgeon With Mushroom And Thyme Reduction Recipe

Name: Sturgeon With Mushroom And Thyme Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The Grilled Sturgeon; 4 sturgeon fillets (6 to 7 ounces); 1 tablespoon minced fresh garlic; 2 tablespoons olive oil; 1 teaspoon fresh coarse ground black pepper; 1 pinch kosher salt or 1 pinch sea salt; The Mushroom and Thyme Reduction; 1/2 cup button mushroom (sliced); 1/2 cup shiitake mushroom (sliced); 1/2 cup oyster mushroom (sliced); 1/4 cup shallot (sliced); 2 tablespoons extra virgin olive oil; 1 tablespoon butter; 1 teaspoon fresh thyme; 1/4 cup chicken or 1/4 cup vegetable stock (canned); 2 tablespoons dry white wine; 1 pinch salt & fresh ground pepper

Servings: persons

The Grilled Sturgeon
4 sturgeon fillets (6 to 7 ounces)
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 teaspoon fresh coarse ground black pepper
1 pinch kosher salt or 1 pinch sea salt
The Mushroom and Thyme Reduction
1/2 cup button mushroom (sliced)
1/2 cup shiitake mushroom (sliced)
1/2 cup oyster mushroom (sliced)
1/4 cup shallot (sliced)
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 teaspoon fresh thyme
1/4 cup chicken or 1/4 cup vegetable stock (canned)
2 tablespoons dry white wine
1 pinch salt & fresh ground pepper

1
Heat the grill, (or use a grill pan) on high while you prepare the sturgeon.
2
Remove the skin from the sturgeon and place in a large stainless steel bowl.
3
Add the olive oil, garlic, course black pepper and salt.
4
Mix the seasonings into the fish to coat.
5
Prepare the mushroom sauce by heating a large saute pan on high.
6
Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke.
7
Saute the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper.
8
Place the sturgeon on the grill and reduce the heat to a medium setting.
9
Close the grill and leave the fish as is for 2 minutes.
10
While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid.
11
Reduce by almost half.
12
Flip the fish after two minutes of cooking and cook another minute or until the fish reaches an internal cooking temperature of 145 degrees.
13
Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy.

217

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 17 ingredients. The key ingredients include: The Grilled Sturgeon, 4 sturgeon fillets (6 to 7 ounces), 1 tablespoon minced fresh garlic, 2 tablespoons olive oil, and more.

Yes, Sturgeon With Mushroom And Thyme Reduction falls under the Seafood 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!

Sturgeon With Mushroom And Thyme Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions