Ingredients
- 2 pounds mixed mushrooms
- 2 shallots sliced
- 5 sprigs fresh thyme
- 2 T extra virgin olive oil
- !/2 tsp ground black pepper
- 3/4 C stout beer
- !/2 tsp coarse sea salt
- 2 T firmly packed light brown sugar
- ! T Dijon mustard
- 4-6 ounce skinless, boneless salmon fillets
Preparation
Step 1
Preheat oven to 400 degrees. In a. large bowl combine mushrooms, shallots and thyme sprigs.Drizzle with oil, season with 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Arrange mushrooms in a single layer on a large rim baking
sheet. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.
Meanwhile, in a small heavy sauce pan, stir together beer, brown sugar and mustard and bring to a boil.
Reduce heat and simmer until mixture starts to thicken. Remove from heat and set glaze aside (Reserve all
but 1/4 cup of the glaze for serving).
Pat fish dry and season with remaining 1/4 teaspoon of salt , 1/4 teaspoon pepper. Place skin side down
in a large baking dish. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish.
Brush fish with additional 2 tablespoons of glaze. Roast until fish is just cooked through and flakes
easily, 10 to 12 minutes. Serve each piece of fish with a generous portion of mushrooms and
reserve glaze on the side.