Baked Haddock with Mushroom Sauce
Here's another wonderful main course for the mushroom extravaganza. Haddock is a light, flaky fish that goes well with a variety of sauces, but this combination of mushrooms, wine, and green onions is simple, light, and hard to beat. Served lakeside with candlelight, soft music, and fresh garden vegetables it makes a romantic gourmet dinner. It's also wonderful in the spring with tender fresh asparagus.
Slice the fish into 4 serving size portions. Rinse and pat dry with paper towels.
Place the fish into a lightly oiled rectangular baking dish, sprinkle with salt and pepper, and bake in a 450 degree F oven, uncovered. Continue cooking until the fish flakes easily with a fork. Allow about 5 minutes of cooking time per ½ inch of thickness.
While the fish is baking, prepare the mushroom sauce. Melt the butter in a saucepan over medium heat and cook the mushrooms and green onion until they begin to soften, about 5 minutes. Stir in the chicken stock and wine. Whisk the cornstarch together with ¼ cup cold water to form a "slurry." Add the slurry to the mushroom mixture, stirring constantly, to thicken. Continue to cook and stir until the mixture is thickened and bubbly, then continue cooking for about 2 minutes more. Season to taste with salt and pepper.
Transfer the cooked fish fillets to serving plates and spoon the hedgehog mushroom sauce over the top.