Tuesday, January 12, 2016

Mushroom Roughy on Cornbread Stuffing

We had some leftover cornbread stuffing (yeah, not vegetarian -- sue me), and we had mushrooms and orange roughy was on sale, so we had this.
I sliced some mushrooms and put them in a skillet along with some fresh chopped sage leaves and some vegan margarine. Cooked them until they were done. Took them out.

Put some more butter in the pan and cooked the fish just above medium for about 5 minutes a side.

I heated the stuffing and divided it between two plates. I put the fish on top, then put the mushrooms back in the fish pan, turned up the heat, added some white wine and cooked it until the liquid was almost absorbed, then divided that on top of the two plates of stuffing-and-fish.

Oh, MY, it was good! WELL worth falling off the turnip wagon for.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes

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