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    You are in: Home / Recipes / Sturgeon with Mushroom and Thyme Reduction Recipe
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    Sturgeon with Mushroom and Thyme Reduction

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    rickv's Note:

    This recipe highlights the sturgeon's meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction.

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    Units: US | Metric

    The Grilled Sturgeon

    The Mushroom and Thyme Reduction


    1. 1
      Heat the grill, (or use a grill pan) on high while you prepare the sturgeon.
    2. 2
      Remove the skin from the sturgeon and place in a large stainless steel bowl.
    3. 3
      Add the olive oil, garlic, course black pepper and salt.
    4. 4
      Mix the seasonings into the fish to coat.
    5. 5
      Prepare the mushroom sauce by heating a large sauté pan on high.
    6. 6
      Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke.
    7. 7
      Sauté the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper.
    8. 8
      Place the sturgeon on the grill and reduce the heat to a medium setting.
    9. 9
      Close the grill and leave the fish as is for 2 minutes.
    10. 10
      While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid.
    11. 11
      Reduce by almost half.
    12. 12
      Flip the fish after two minutes of cooking and cook another minute or until the fish reaches an internal cooking temperature of 145 degrees.
    13. 13
      Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy.

    Ratings & Reviews:

    • on November 05, 2012


      This recipe was easy to follow with easily obtained ingredients. I substituted onions for shallots with good results. Also, I broiled the fish with the skin on. Once the fish is cooked the skin is very easy to remove. To cut the skin off prior to cooking you will need a very sharp fillet knife and will still invariably loose some meat in the process. I omitted the butter as one of my guests was lactose intolerant. The recipe is forgiving and it turned out great nonetheless.
      Thanks for posting this one!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2009


      I made this for a group of people - it was my first time to cook sturgeon. I haven't had a group of people rave about my cooking like that in forever!! Everyone loved it! Just now giving the recipe to a friend who is making it for her family this weekend! A keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 07, 2009


      This was fantastic! My hubby said it was one of his favorite meals ever. I'm still a fledling chef, so the sauce ended up being reduced to pretty much sauteed mushrooms, but the flavor was excellent. I'm going to try the recipe on all sorts of meats.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Sturgeon with Mushroom and Thyme Reduction

    Serving Size: 1 (46 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 164.8
    Calories from Fat 148
    Total Fat 16.4 g
    Saturated Fat 3.7 g
    Cholesterol 7.6 mg
    Sodium 64.4 mg
    Total Carbohydrate 3.3 g
    Dietary Fiber 0.3 g
    Sugars 0.2 g
    Protein 0.7 g

    The following items or measurements are not included:

    sturgeon fillets

    shiitake mushrooms

    oyster mushrooms


    salt & fresh ground pepper

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