Velvet Fish With Mushrooms Recipes

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
• Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

Steps:

• Preheat oven to 400.
• In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
• Place fish in 1-qt.
• casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
• If desired, sprinkle with parsley just before serving.

Steps:

• Mix together marinade, and mix together cornstarch paste.
• Cut the fish into 1/2-inch slices and put in a bowl with marinade; mix well and set aside.
• Drain and squeeze the mushrooms; remove the stems and slice the caps.
• Cut the red and green peppers into 3/4-inch strips, and then diagonally into lozenge shapes.
• Cut the scallion greens into bite-sized pieces.
• Heat the wok over high heat, then add some peanut oil. When hot, add the fish and stir with chopsticks to separate the slices; when they are white but not fully cooked, remove with a slotted spoon and set aside.
• Drain off all but three tablespoons of the oil, and return the wok to the stove top over high heat; add the garlic, ginger, mushrooms and peppers and stir-fry until fragrant; add the fish and season with soy sauce, vinegar and salt to taste; add the stock, and then the cornstarch paste, stirring as it thickens the liquid to a glaze.
• Stir in the scallion greens and then, off the heat, the sesame oil. Serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place cream cheese, egg yolk, 1 tablespoon bread crumbs, green onion, lemon juice, Worcestershire sauce, garlic powder, salt, and pepper in the bowl of a mixer. Mix until smooth and evenly blended. Fold in the snow crab and shrimp. Stuff the mushrooms with this mixture, and press into the remaining bread crumbs to coat. Place onto baking sheet stuffing-side-up once coated.
• Bake in preheated oven until the mushrooms have softened slightly, 12 to 14 minutes. Set oven to Broil, and broil mushrooms for a few minutes until the tops are golden and bubbly.