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YIELD: 4 Portions


    • 12 ounces (about 4 cups) fresh white mushrooms, divided
    • 3 tablespoons olive oil, divided
    • 1/4 cup diced shallots
    • 1 teaspoon minced garlic
    • 1 cup fresh bread crumbs
    • 1 tablespoon chopped chives
    • 1 teaspoon salt, divided
    • 1/4 teaspoon ground black pepper, divided
    • 4 (6 ounces each) fresh flounder filets


Preheat oven to 375 degrees F.
Oil a small shallow baking pan; set aside.

Slice 4 ounces of mushrooms (makes about 1-1/4 cups); set aside.

In the bowl of a food processor fitted with a metal wing blade place remaining 8 ounces of mushrooms (about 2-1/2 cups); process until a coarse puree is formed; set aside.

In a medium skillet over medium heat, heat 1 tablespoon of the olive oil until hot. Add reserved mushroom puree; cook, stirring constantly, until puree is nearly dry, about 5 minutes. Reduce heat to low; add shallots and garlic; cook, stirring constantly, until mixture is dry and shallots are tender, about 5 minutes. Transfer to a medium bowl; refrigerate to cool to room temperature.

Wipe out skillet; over medium-high heat, heat 1 tablespoon of the olive oil until hot. Add reserved sliced mushrooms; cook, stirring occasionally, until mushrooms are golden, about 5 minutes; set aside.

To cooled mushroom puree stir in bread crumbs, chives, 3/4 teaspoon of the salt, 1/8 teaspoon of the black pepper and remaining 1 tablespoon olive oil; set aside.

Season flounder filets with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Place darker side of filet down on prepared pan; press bread crumb mixture over filets; dividing evenly.

Arrange sliced mushrooms over bread crumbs pressing lightly.

Bake until fish flakes with a fork, about 6 minutes.

The Mushroom Council (
Note: Chef/Owner Philippe Chin Chanterelles, Philadelphia 


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