- 4 fillets of tilapia
- 1 package of tempura mix, made according to the manufacture’s directions
- 2 cups vegatable oil
- 1 package of dried porcini mushrooms
- 3 cups chicken stock, hot
- 2 T. olive oil
- 3 garlic cloves, sliced very thin
- 1 medium onion, diced
- 1 package button mushrooms
- 1 package crimini mushrooms
- 1 t. dried thyme
- 1 T. butter
- 1 T. Dijon mustard
- salt and pepper
- Add the porcini mushrooms to the chicken stock and let sit for about 10-15 minutes. Set aside. Start heating the vegetable oil until it reaches 325.
- Saute the garlic and onions in the olive oil until soft, add both the button and crimini mushrooms. Add the thyme and sauté until the mushrooms are soft, but not mushy. Add the butter and let melt in.
- Add the chicken stock to the mushrooms reserving the porcinis and scraping up any bits on the bottom of the pan. Whisk in the mustard creating a creamy sauce. Chop the porcinis and add to the rest of the mushrooms. Season with salt and pepper.
- When the mushrooms are almost done, start the fish in the oil. Leave the fish whole when frying it, it will give the dish a better presentation. Serve the fish on top of the mushrooms.
*We made this dish in the big snowstorm and it gave everyone a sense of warmth. The tilapia held up great with the frying. It came out almost buttery tasting, which I loved. You could add noodles or rice to make the dish more filling.