Baked Salmon Steaks with Oyster Mushrooms

A rich Oyster Mushroom sauce for bake salmon steaks that will just as easily go with any grilled freshwater fish. If you can’t get hold of fresh wild Oyster Mushroom (Pleurotus ostreatus or P. cornucopiae) then the commercially grown varieties are available all year round from most of the larger supermarket chains, sometimes in several colour varieties.

Ingredients (serves 2)

• 2 x 5oz/150g Salmon steaks
• 4ozs/125g Oyster Mushrooms
• 1 small Onion or 2 Shallots, finely chopped
• Olive oil
• 1 Wineglass Dry White Wine
• 2 tablsp Greek Yoghurt
• Bay leaf
• Salt and Pepper

Preheat the oven to 400°F/200°C/gas mark 6

Clean the Oyster Mushrooms carefully (brush any debris out of the gills with a dry soft paintbrush). Cut off the tougher parts of the stem and dice finely, cut up the caps into rough chunks.

Place the salmon steaks on top of a bay leaf in a lightly oiled ovenproof dish, brush with oil, season with salt and freshly ground black pepper.
Bake in a preheated oven until almost done (the timing varies according to the type and size of fish, but it is ready when a sharp knife meets no resistance between the bone and flesh). Drain off any cook-out juices from the salmon and reserve.

Meanwhile fry the chopped onion or shallots and the mushroom stems in a little olive oil until the onion is softened and just starting to brown. Add the chunks of oyster mushroom caps and continue cooking at a low heat, season with salt and freshly ground black pepper add a glass of dry white wine and the reserved cooking liquor from the salmon steaks. Simmer for about 20 minutes. Thicken up the sauce just before serving by adding two tablespoons of Greek yoghurt and stir in well to bind the mushrooms together.

To Serve

Remove the bay leaf from under the fish just before serving, pour the mushroom sauce over the bake salmon and serve with a green salad, rice or new potatoes.

This recipe was kindly donated by Dave Shorten, our illustrious Fungi Foray leader.

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