My son is not crazy about mushrooms. Even in his favorite dishes, he will pick out a mushroom with stoic determination and remove it from his fork-path.
But mushrooms have great texture – slippery, soft, silky, tender – and a deep subtle flavor that you can’t get from anything else – and I hate seeing him miss that, especially when fall arrives with its abundance of fresh local mushrooms. Mushrooms also contain protein, iron and fiber.
In this dish, I used fresh porcini mushrooms (or cèpe mushrooms) with cod, simply sauteed with shallots with a side of lentils. It is the quickest meal ever. You can serve it in so many variations and do it differently for everyone: 1) for Magnus, with a side of broccoli and everything side by side; 2) for me, cod with the sauce on a bed of lentils for low carbs, and 3) for Kjetil, with a heaping side of rice and lentils and a good filet of cod drizzled with sauce and mushrooms.
At first Magnus refused to eat the mushrooms. Then I told him an elaborate story about how Alice from Wonderland put on a red cape to pick mushrooms in the forest for her mother, and the wolf came and mistook her for little red ridinghood. They made peace (this week’s school theme), became friends, picked mushrooms together and made a mushroom omelet for dinner. And he actually ate 2 huge pieces of the mushroom.
So I sat there watching him eat, silently triumphant and thanking fall for its beautiful mushrooms.
Cod with Porcini Mushrooms
1 large porcini mushroom, cleaned, trimmed and cut into small pieces
4 cod fliets
2 shallots, chopped
1/2 cup milk
1/4 cup cream
1 tablespoon butter
1 tablespoon chopped chives
Salt and pepper to taste
1. In a pan, heat the butter and shallots on medium heat for about 4 minutes, until the shallots begin to become translucent.
2. Add the mushrooms and toss. Cook for 3-5 minutes or until the mushrooms become soft and wilt.
3. Add the cod and cover the pan. Cook for 5-7 minutes depending on the thickness of the cod (the filets should be flaky when poked with a fork).
4. Remove the fish from the pan unto a plate and cover with foil.
5. Add the flour to the pan with the shallots and cook for about 3 minutes (until they are slightly toasted and turn golden), then quickly add the milk and cream. Cook for 2-4 minutes until the milk/cream bubbles and thickens a bit.
6. Put the fish unto serving plates and pour the sauce of the fish. Serve immediately with rice, potatoes or lentils.