Mushroom stem duxelles-stuffed sole
3
Points®
Total Time
1 hr 20 min
Prep
40 min
Cook
30 min
Serves
4
Difficulty
Easy
The intensely flavored and rich mushroom mixture is a wonderful contrast to the lean white fish. Duxelles are a mixture of finely chopped mushrooms, shallots or onions, herbs, and black pepper sautéed in butter until it becomes a paste. You’ll need about 2 pounds of mushrooms to yield 8 ounces of mushroom stems. The food processor makes quick work of chopped the mushrooms, but you can certainly do it by hand if you like. If you can’t find sole, you can substitute tilapia or flounder. Serve this stuffed fish with simple sautéed spinach and over rice or quinoa to soak up the pan sauce. Garnish with chopped fresh parsley, chives, or dill.
Ingredients
Cooking spray
2 spray(s)
Cremini mushroom
8 oz, stems only
Unsalted butter
4 tsp, divided
Shallot
1 large, finely chopped, divided
Garlic
2 large clove(s), minced
Table salt
1 pinch(es)
White wine
5 Tbsp, dry variety, divided
Fresh thyme
1 tsp, finely chopped
Kosher salt
¼ tsp, divided
Black pepper
¼ tsp, divided
Uncooked tilapia fillet
1 pound(s), or lemon sole (four 4-oz fillets)