If you’re looking for recipes that are both comforting and full of flavor, this guide has you covered. We’re bringing you two delicious dishes that are easy to make at home yet taste like something from your favorite restaurant. From the crispy, golden perfection of Pan Sautéed Trout to the rich, earthy goodness of Polenta with Mushrooms and Wild Mushroom Gravy, these recipes are perfect for weeknight dinners or special occasions.
More on Our Pan Sautéed Trout with Polenta and Wild Mushroom Recipes
The Pan Sautéed Trout is a quick, elegant dish that pairs tender, flaky fish with a buttery, paprika-kissed crust. It’s light, flavorful, and ready in minutes — ideal for when you want something fresh and satisfying without spending hours in the kitchen.
For a heartier recipe option, the Polenta with Mushrooms and Wild Mushroom Gravy delivers pure comfort in every bite. Creamy, cheesy polenta is topped with roasted seasonal mushrooms and a savory garlic-infused gravy, making it a warm and filling dish that’s perfect for cozy evenings.
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Pan Sauteed Trout
Description
Crispy golden trout cooked in butter and oil, seasoned with paprika and pepper—simple, tasty, and ready in minutes.
Ingredients
- 1 cup flour
- 1 tsp salt
- 1 ½ tsp pepper
- ½ tsp smoked paprika
- 4 tsp butter
- 1 tbsp oil
Instructions
- Pat filleted trout dry with paper towels. Heat a skillet.
- Mix flour, salt, pepper, and smoked paprika in a large flat platter. Dredge both sides of room-temperature fish in the flour mixture so that it is covered in flour.
- Shake a little to remove any excess. Warm a skillet large enough for the fish to lay flat. Add olive oil and butter.
- When butter crackles, place the fish skin side down and cook for approximately 4 minutes. Peek underneath for golden brown color before turning.
- Flip and repeat. You’ll know it’s done when both sides are golden brown, and the flesh is white and flaky. Sprinkle with fresh lemon and fresh parsley. Serve hot.
Polenta With Mushrooms and Wild Mushroom Gravy
Description
Creamy polenta topped with roasted wild mushrooms and a rich garlic mushroom sauce—warm and full of flavor.
Ingredients
For the gravy:
- 3 handfuls of wild mushrooms
- 1 tsp olive oil
- 3 cloves of garlic
- ½ cup dry white wine
- 1 bay leaf
- ½ tsp fresh thyme leaves
- 1½ cup stock (chicken or vegetable)
- 1 tsp butter
- 2 tbsp flour
- Salt and pepper, to taste
For the mushrooms:
- 1 ½ lb wild mushrooms (seasonal mix of chanterelle, hen of the woods), largest chopped into ½-inch pieces
- 4 tbsp fresh parsley leaves, chopped
- 1/4 cup olive oil (possibly a touch more)
- Salt and pepper, to taste
For the polenta:
- ½ tsp salt
- 2 cup polenta
- 1 tsp pepper
- 3/4 cup freshly-grated Parmigiano cheese
- 2 tbsp butter
Instructions
- Place wild mushrooms in a bowl with 1 cup warm water and let them soften for about 30 minutes. Remove the mushrooms with a slotted spoon. Save the flavorful water! Chop the mushrooms and set aside.
- While the mushrooms are macerating, preheat oven to 400 degrees. On two to three rimmed metal baking trays, gently toss mushrooms with parsley, oil, salt, and pepper. Roast for 10 minutes and set aside.
- Heat oil in a saucepan, and sauté garlic for a minute or two. Add wine, bay leaf, and thyme, and simmer for about 5 minutes to reduce the wine. Add chopped mushrooms, stock, and the water used to soak the mushrooms. Simmer until you have just over a cup left. Take out the bay leaf.
- In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer for 3 minutes until sauce thickens. Add salt and pepper to taste. You might enjoy a peppery zing here, so be generous.
- Bring 6 cups water to a boil. Add salt. Lower the heat and add the polenta, whisking as you go to remove lumps. Stirring every couple of minutes with a wooden spoon, cook 15 to 20 minutes until thick. Turn off the stove. Stir in the cheese and butter, salt, and pepper. Serve immediately with gravy and roasted mushrooms.
Recipes by Keith Recker
Food Styling by Ana Kelly
Photography by Adam Milliron
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