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Cod with Mushrooms
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This simple yet elegant dish is quick enough for a weeknight, but fancy enough for a dinner party. Any mushrooms will work.  
serves 4


2 tablespoons unsalted butter, divided
1 large shallot, sliced
8 ounces white mushrooms, sliced
1/2 cup mushroom broth
1/2 cup dry white wine
1/4 cup chives (green onions ok)
Dash of half and half or whipping cream
Squeeze of lemon
1 large piece of cod (approximately 1 to 1.5 pounds)
Olive oil or butter
1 leek, washed and sliced thinly
1/2 cup mixed mushrooms, roughly chopped (shiitake, oyster or reconstituted dry mushrooms work well)
1 cup fresh spinach
1/3 cup half and half

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Cod with Mushrooms
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 375 degrees

To make the sauce:

2. In a pan, sweat sliced shallots in 1 tablespoon of butter until soft, but do not color. Add the button mushrooms and sweat for additional 2 minutes. Add the white wine and reduce by half. Add mushroom broth and reduce by a third. Add a dash of half and half, whisk in the remaining butter and season with salt, pepper, and a squeeze of lemon juice. If you prefer a silky sauce, use an immersion blender to achieve desired result.

To cook the fish:

3. Cut the cod into 4 portions and place on a baking sheet; season with salt and pepper, drizzle with olive oil, and roast for 10 minutes. Remove from the pan and add a few drops of fresh lemon.
4. While fish is in the oven, cook the leek, the mushroom, and the spinach separately in olive oil or butter and set aside. Add a tablespoon of sauce to the leeks.

To serve:

5. spoon leek mixture onto plate and place cod on top. Garnish with the cooked mushrooms and spinach. Add chopped chives to the sauce and spoon over the fish.
Per serving: 255 calories, 13g fat, 6g sat fat, 8g carbohydrates, 23g protein, 200mg sodium, 1g fiber


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