Cod With Mushrooms Garlic Vermouth Recipe 465

COD WITH MUSHROOMS, GARLIC & VERMOUTH

Steps:

• To reconstitute the porcini mushrooms: Soak the mushrooms in 1 1/2 cups of warm broth for about 30 minutes. Remove the mushrooms with a slotted spoon and set aside. Pour the liquid through a coffee filter, reserving flavorful liquid. Gently rinse the mushrooms under cold water and pat dry. I used the reserved liquid for the quinoa but you may add it to any recipe to achieve an intense mushroom flavor.
• In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes.
• Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds.
• Add the vermouth, 3 Tbs. of the parsley or the white lower part of the green onions, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.
• Remove the pan from the heat, add the seasoned cod to the pan ( tuck under the tails if necessary to even out the thickness), scrunch the fillets into the mushrooms then spoon some of the mushrooms and sauce on top.
• Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through. Use a pairing knife to check the inside of the fish -- it should just not look raw. This should take about 7 to 12 minutes, depending on the thickness.
• With a slotted spatula, transfer the fish to a serving platter.
• Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the dish and serve sprinkling the remaining 1/2 Tbs. parsley or the green onions over it.

COD WITH MUSHROOMS, GARLIC & VERMOUTH RECIPE - (4.6/5)

Steps:

• In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds. Add the vermouth, 3 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes. Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nestling the fillets into the mushrooms and spooning some of the mushrooms on top. Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through (use the tip of a paring knife to check), 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.

COD WITH MUSHROOMS, GARLIC AND VERMOUTH

Steps:

• In a heavy 12 inch skillet, melt 3 tablespoons of the butter over medium high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds. Add the vermouth, 3 tablespoons of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes. Remove from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nestling the fillets into the mushrooms and spooning some of the mushrooms on top. Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through 7 to 12 minutes depending on the thickness (Use the tip of a paring knife to check). With a slotted spoon, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 tablespoons butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 tablespoon of parsley. Variation: This recipe works well with many types of fish, mahi mahi, pollock, haddock, sole, flounder, sea bass, and halibut make perfect substitutes; just reduce cooking time for thinner fillets.

COD WITH MUSHROOMS, GARLIC & VERMOUTH

Steps:

• In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high heat. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until golden and fragrant, about 45 seconds. Add the vermouth, 3 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.
• Remove the pan from the heat, lightly season the cod with salt and pepper and add it to the pan (tuck under the tails if necessary to even out the thickness), nestling the fillets into the mushrooms and spooning some of the mushrooms on top.
• Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through (use the tip of a paring knife to check), 7 to 12 minutes, depending on thickness. With a slotted spatula, transfer the fish to serving plates or a platter. Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.

SAUTEED MUSHROOMS IN GARLIC

Steps:

• Heat the butter in a skillet over medium heat. Add the mushrooms and garlic; cook and stir until the mushrooms are a light golden brown, about 10 minutes. Stir in the basil.
• Reduce heat to low, and pour the wine into the skillet. Simmer until most of the wine has evaporated. Serve immediately.

PORK CHOPS IN A VERMOUTH MUSHROOM SAUCE

Steps:

• Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
• Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
• Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
• Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
• Add mushrooms to skillet and cook over med-high heat until softened.
• Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
• Spoon sauce over pork chops and serve.

BAKED COD WITH MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

CORNISH HENS WITH SWEET VERMOUTH GARLIC GLAZE

Steps:

• Put oven rack in middle position and preheat oven to 450°F. Pat hens dry and sprinkle with salt and pepper. Roast, cut sides down, in a large heavy shallow baking pan (1 inch deep) until just cooked through, about 30 minutes.
• While hens roast, simmer vermouth, garlic, thyme, and 1/2 cup water, uncovered, in a 2-quart heavy saucepan until garlic is soft, about 15 minutes. Discard thyme. Mash garlic into sauce with a fork and simmer until reduced to a glaze (about 3 tablespoons). Brush glaze onto hens and roast 5 minutes more. Pour remaining 1/2 cup water into saucepan, swirling to dissolve any remaining glaze, and reserve.
• Transfer hens to a serving dish and let stand, loosely covered with foil, 5 minutes. Straddle baking pan over 2 burners, then add reserved liquid from saucepan and deglaze baking pan by boiling over moderate heat, scraping up brown bits, until reduced slightly. Season pan juices with salt and pepper and pour over hens.

MUSHROOMS IN VERMOUTH

Steps:

• Place mushrooms in a large jar with a tight fitting lid.
• Process the remaining ingredients, except salt, in a blender until smooth.
• Pour mixture over mushrooms. Season to taste with salt.
• Seal jar and refrigerate 1-2 days for flavors to develop.