Sole with Mushrooms & Asparagus

Sole with Mushrooms & Asparagus
The real subtlety and great taste of this dish comes from the wild mushrooms. The taste is complex and intriguing...perfect to show off a nice wine you've been saving for a special occasion. This recipe is easy to make yet tastes like you slaved over a hot stove for a while...perfect for an impromptu romantic occasion.

24 thin asparagus spears
8 tablespoons unsalted butter
12 ounces fresh mushrooms, sliced (chanterelles, porcini or clamshells, whatever is available)
3/4 cup chopped seeded peeled tomatoes (about 2 large tomatoes)
1 1/2 tablespoons fresh lemon juice
sea salt & freshly ground black pepper to taste
8 fillets of sole, each fillet folded in half
2 tablespoons chopped fresh Italian parsley



Cut 2 inch tips from the asparagus spears and cook in boiling salted water until crisp-tender, or about three minutes. Drain. Place the tips in a bowl filled with ice water to cool. Drain and set aside.

Melt the butter in a large skillet over medium heat. Add the mushrooms, cover, and cook until tender, stirring occasionally. This should take about ten minutes.


Add the asparagus tips, 3 tablespoons of butter, and the tomatoes to the mushrooms. Stir until the butter melts and the vegetables are heated through, about 2 minutes. Stir in the lemon juice. Season with salt and pepper.

Melt the remaining 2 tablespoons of butter in another large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add the fish fillets to the skillet and cook until opaque in the center, about 2 minutes on each side.

Place the fillets in the center of each of four warmed plates. Top with the mushrooms and asparagus mixture and serve immediately.


Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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