Simple Elegant Brown Butter Seared Halibut with Orzo and Earthy Mushroom Broth.
When the kids were toddlers, I had to get out of the house.
As a stay-at-home mom, I was doing exactly what I wanted to do, yet it was making me a little delirious.
I loved raising my babies and experiencing all their momentous occasions first-hand, but I desperately needed adult interaction.
Sweet Lt. Dan would plan a date night each week, so I would have a reason to get out of my spit-crusted yoga pants and make conversation that required full sentences.
He’s good like that.
Now that the kids are a little older, date night is no longer a necessity. Instead, we have dates for the sheer enjoyment of spending time together.
Honestly, sometimes I’d rather have a date-night in!
We recently went out to dinner, and I ordered a dish with a rich mushroom broth poured over the top. I was struck by the simplicity of the dish, yet with dark complex flavors.
Days after our grownup night out, I couldn’t stop thinking about that earthy mushroom broth poured over simple clean ingredients.
I had to try this concept at home.
I made my own mushroom broth, using fresh button mushrooms, dried woodear mushrooms, and dried shiitake mushrooms. (Note: Dried woodear mushrooms often smell like feet, but provide a robust mushroom flavor. You won’t notice the aroma once the mushroom broth is strained.)
Then I decided to make a classic seared halibut. Pan-frying halibut in brown butter creates a rich golden-brown crust on this light flaky fish.
I served the seared halibut and sherry sauteed criminis on a bed of DeLallo Organic Orzo, to provide texture and soak up the mushroom broth.
Then I gingerly poured the steaming-hot mushroom broth over the brown butter halibut and orzo.
This dish is somewhere between a pasta dish and a soup.
No matter how you categorize it, it’s sheer rustic elegance.
Perfect for a Date-Night IN.
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