Sturgeon With Mushroom And Thyme Reduction Recipes

Steps:

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

Steps:

• In a large skillet, heat olive oil over medium-high heat. Add red onion, halved and thinly sliced; cook, stirring often, until browned, 3 to 5 minutes.
• Add button mushrooms, trimmed and thinly sliced, dried thyme, coarse salt, and ground pepper. Reduce heat to medium; cover, and cook until mushrooms are tender, about 10 minutes.
• Remove lid; cook until liquid has evaporated and mushrooms are browned, about 2 minutes more. Serve warm, or let cool before refrigerating, covered. Reheat gently on the stove (or in the microwave).

Steps:

• Clean the grill well before getting it hot, this will help insure the fish will not stick while cooking. Start with a grill brush and remove any burnt on material. After words with an old towel that has been slightly oiled with plain vegetable oil rub the grill down. This is what chef's call "seasoning the grill". Next head the grill on high while you prepare the sturgeon. Remove the skin from the sturgeon and place in a large stainless steel bowl. Add the olive oil, garlic, course black pepper and salt. Mix the seasonings into the fish to coat. Prepare the mushroom saute by heating a large saute pan on high. Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke. Saute the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper. Place the sturgeon on the grill and reduce the heat to a medium setting. Close the grill and leave the fish as is for 2 minutes. While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid. Flip the fish after two minutes of cooking and cook another minute *or until the fish reaches an internal cooking temperature of 145 degrees. Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy. This recipe is excellent with roasted potatoes, yams or a rice blend.

Steps:

• In a large skillet cook garlic and shallots in hot oil over medium-high heat for 2 minutes.
• Add maitake mushrooms.
• Cook, stirring occasionally, for 10 to 12 minutes or until tender.
• If using oyster or button mushrooms, add them during the last 6 to 8 minutes.
• Add shiitakes during last 4 minutes.
• Stir in herbs, salt, and pepper.
• Serve while hot.
• Makes 6-8 side servings.

Steps:

• Place the vinegar in a small saucepan and bring to a boil over medium heat.
• Boil vinegar until you reach a syrup. The bubbles will change as you do this until it seems as if you are boiling sugar.
• DO NOT OVER REDUCE. You can burn it. Check by removing a drop or two and cooling quickly.
• Cool in the saucepan. Bottle and serve with a small spoon.
• Drink the wine after. You want your wits about you when reducing something.