Ling Cod and Honey Mushrooms
When sautéed, honey mushrooms cook up slimy yet retain a crunchy texture, and I find they complement stir fry dishes. They are simply superb with poached ling cod.
by Bob Sellers
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Armillaria mellea. © Sarah Wang (CC-BY-NC) (from inaturalist.org, obs. 329293390)
Method
Wash fish, pat dry, and sprinkle inside with salt.
Shape a pan of heavy foil around the fish, and set into a large baking pan.
In a separate pan, sauté the onions and honey mushrooms in margarine.
Stir in soy, ginger, and salt, then add cornstarch and sherry.
Cook until thickened, then pour over fish.
Pour 2 cup of boiling water under the foil into the baking pan.
Cover all with a tight tent of heavy foil.
Bake at 400° for about 7-10 minutes per pound of cod, until the fish is flaky.
Recipe contributed:
January
1988
If you are deterred by their mucilaginous manners, try drying the honey mushroom caps whole. When reconstituted, they lose their slippery side and become what I refer to as the "poor man's shiitake". Their texture is quite similar to Lentinus edodes (though their flavor is not nearly as strong), and when sliced into thin strips they are an acceptable shiitake substitute in, for example, Chinese dishes such as hot and sour soup.
Objective:
Main course
Total Time:
About 2 hours
Yield:
Serves 6 - 8
Suggested Mushrooms:
- Honey mushroom (Armillaria mellea)
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Ingredients
4-6 lb. ling cod, dressed
1/2 lb. honey mushroom caps (sliced into thin strips)
4 green onions, washed and sliced into 2" pieces
1/4 cup margarine
1 tsp. grated fresh ginger
1 Thsp. cornstarch
1/2 tsp. salt
Additional salt for the fish
Soy sauce
2 Thsp. dry sherry