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Porcini Crusted Black Drum with Mushroom & Walnut Ragout


Mushroom & Walnut Ragout

½ onion, small dice

2 cloves of garlic, sliced

½ carrot, small dice

½ leek, small dice

1 pound assorted mushrooms (cremini, oyster, beech, shitake, maitake)

½ cup assorted dried mushrooms (morels, porcini, black trumpet)

1 pint hot water (for soaking dried mushrooms)

½ pound walnuts

1 tablespoon tomato paste

½ cup Madiera

Chicken stock as needed

1 teaspoon parsley, minced

1 teaspoon fresh thyme, minced

1 teaspoon fresh thyme, minced

1 cup chopped kale, blanched in salt water

Mushroom Broth

1 pound mixed mushroom (cremini, button, shitake, oyster)

1 onion, diced

1 carrot, diced

2 stalks celery, diced

6 cloves garlic, crushed

1 tablespoon whole black peppercorn

2 sprigs thyme

1 bunch parsley

1 gallon water

2 tablespoons of butter

Kosher salt, to taste

Black pepper, to taste

Porcini Crusted Black Drum

4, 6-ounce portion Black Drum

1 tablespoon ground dried porcini mushroom

Kosher salt, to taste

Black pepper, to taste

2 tablespoons butter


Mushroom & Walnut Ragout
  1. Combine dried mushrooms and water, bring to simmer. Cook for 5 minutes and set aside.
  2. Remove mushrooms and strain liquid through a fine mesh sieve. Reserve.
  3. Sauté the onion, garlic, carrot, and leek in olive oil and butter until soft.
  4. Add the fresh mushrooms and continue to cook until mushrooms have released their liquid and evaporated.
  5. Add the walnuts and tomato paste and cook until caramelizes.
  6. Deglaze with madeira. Reduce until liquid is almost gone.
  7. Add the pre-soaked mushrooms, and reserved cooking liquid, and chicken stock. Add herbs and continue to cook until thick consistency is achieved.
  8. Stir in blanched kale. Season with salt and pepper.
Mushroom Broth
  1. Combine all ingredients in a large pot.
  2. Bring to simmer and cook for 30 minutes.
  3. Strain the liquid into a smaller pot, discard the solids.
  4. Bring to a simmer and whisk in butter.
  5. Season with salt and pepper.
Porcini Crusted Black Drum
  1. Preheat the over to 375. Season the fish with porcini, salt, and pepper.
  2. Melt the butter in a sauté pan just until bubbling. Add the fish.
  3. Gently cook the fish in the butter for 3-4 minutes, basting with the butter.
  4. Flip the fish and transfer the pan to the oven. Continue to cook the fish for another 2-3 minutes or until cooked through.
To Plate:
  1. Spoon the mushroom ragout into a deep bowl.
  2. Place the fish on top of the ragout.
  3. Pour the broth into the bowl and serve immediately.
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