Mushroom stem duxelles-stuffed sole
5
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(s)
8 oz
Unsalted butter
4 tsp
Shallot(s)
1 large
Garlic
2 large clove(s)
Table salt
1 pinch(es)
White wine
5 Tbsp
Fresh thyme
1 tsp
Kosher salt
0.25 tsp
Black pepper
0.25 tsp
Uncooked tilapia fillet(s)
1 pound(s)
Instructions
1
Preheat oven to 400°F. Coat a medium baking dish with cooking spray.
2
Pulse mushroom stems in food processor until finely chopped (or chop very finely by hand).
3
Melt 2 tsp butter in a nonstick skillet over medium-high heat. Add shallot; cook, stirring until tender, 2 minutes. Add garlic; cook, stirring, until just fragrant. Add mushroom stems and pinch salt; sauté until nearly dry, 8-10 minutes. Stir in 1/4 cup wine; cook until almost evaporated. Stir in thyme, kosher salt and pepper; transfer to a shallow dish and allow to cool.
4
Arrange fish fillets, skin sides up, on a work surface. Spoon about 2 Tbsp mushroom mixture in an even layer over each fillet. Roll up fish from short end to make little bundles; transfer, seam side down, to prepared baking dish.
5
Drizzle remaining 1 Tbsp wine over fish; dot each with 1/2 tsp butter. Cover loosely with foil; bake until fish is just cooked through, 12 to 14 minutes.
6
Serving size: 1 stuffed fillet
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