Striped Bass | Topped with a Thyme Infused Mushroom Sauce

Wow, our favorite new recipe of the fall. This meal completely caught us by surprise as we never expected to combine striper with mushrooms. Nevertheless, this meal has jumped to the top of our list for favorite seafood meals.

Striper is a fairly thick white fish that sits in between the consistency of swordfish and haddock. The meaty, steak like nature blends well with the thyme infused mushroom sauce that is plated with this striking filet. The thyme infused mushroom sauce sounds complicated and sexy, but could not be more simple and straightforward. Since we live in a dairy-free house hold, we ended up substituting the heavy cream with full bodied oat milk and it worked like a charm. We served the striper and mushroom sauce over a bed of cauliflower rice which absorbed the flavors excellently. For a wine pairing, we recommend Lynmar Estates' 2018 Russian River Valley Chardonnay which provides hints of lemon and apple.

Enjoy this meal during your next holiday or family get together as it is bound to get rave reviews! Enjoy!

Source: Food Network Magazine

Servings: 2

Keywords: Striped Bass, Striper

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins


Striped Bass

  • 1 lb Striped Bass
  • 2 Tablespoons Olive Oil
  • ½ Teaspoon Salt & Ground Black Pepper (Each)

Thyme Infused Mushroom Sauce

  • 10 Ounces White Mushrooms - trimmed and quartered
  • 1 Large Shallot
  • 3 Tablespoon Butter
  • 2 Sprigs Fresh Thyme
  • ¾ Cup White Wine
  • ¾ Cup Oat Milk - Full
  • 1 Teaspoon Parsley


  1. Heat the butter in a large skillet over medium heat. Add the shallots and thyme and cook until the shallots are translucent, about 5 minutes; season with salt and pepper.
  2. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes. Discard the thyme sprigs.
  3. Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium heat. Add the striped bass, skin-side down, and cook until the skin is crispy, 3 to 4 minutes; transfer to a plate.
  4. Add the wine to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes.
  5. Add the oat milk and simmer to thicken slightly, 2 to 3 minutes. Season with salt and pepper.
  6. Pour the cream sauce over the mushrooms in the skillet, then add the fish, skin-side up. Simmer until the fish is just firm and translucent, 5 to 7 minutes.
  7. Plate the dish and garnish with parsley, if desired. Enjoy and share pics! #localprovisions #honorthecraft