Talon Lodge Recipes:
Breaded Wild Halibut with Wild Mushroom Orzo,
Shiitake Mushroom Cream Sauce & Sautéed Vegetables

Shiitake Mushroom Cream Sauce
INGREDIENTS:

1 Tbsp. salad oil
1 cup sliced fresh Shiitake mushrooms (about ½ pound)
1 quart heavy cream
2 Tbsp. soy sauce
1 Tbsp. oyster sauce
2 Tbsp. cornstarch dissolved in 2 Tbsp. water
Salt and pepper to taste

DIRECTIONS:
In a heavy pan, cook mushrooms in oil until soft about 4 minutes.  Add cream, soy sauce and oyster sauce. Bring to a boil and add cornstarch slurry.  Add salt and pepper to taste, bring back to a boil and it is ready to serve!

Creamed Mushroom Orzo
INGREDIENTS:

1 Tbsp. butter
2 cups sliced fresh Shiitake mushrooms
1 quart heavy cream
2 Tbsp. soy sauce
1 teaspoon minced dill
Salt and pepper to taste
1 ½ cups cooked orzo

DIRECTIONS:
In a heavy pan, cook mushrooms in butter until soft about 4 minutes. Add cream and soy sauce. Bring to a boil add salt and pepper to taste. Add cooked orzo and simmer until thickened. Add fresh dill before serving.


Breaded Wild Halibut
INGREDIENTS:

8 (8 oz.) pieces wild halibut
3 cups panko breadcrumbs
½ cup chopped parsley
Salt and pepper
½ cup mayo

DIRECTIONS:
Mix breadcrumbs and parsley.  Top the pieces of halibut with mayo, salt and pepper.  Top with breadcrumbs and bake in the oven at 375 degrees for 20-25 minutes.  Serve with wild mushroom orzo.

Plating: Arrange ½ cup of orzo in the middle of the plate.  Top with the breaded halibut, mushroom sauce and a mixture of assorted sautéed vegetables.

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