Tarragon Tilapia

Mushrooms are one of my favorites, they are meaty and chewy, earthy and rich. I know they can be a turn off to many people. Most of my friends and loved ones cringe when they appear on dishes. I’ve had many discarded mushrooms pushed my way. Whenever they order something that contains mushrooms, I wait. I’m like the wet-nosed puppy under the table longing for scraps. I can’t bear to see them go to waste. I eat the orphaned fungi.

My husband never fails to ask me “Why would you want to eat fungus?”
My reply: “Whatever”

One of my best friends doesn’t even respect them enough to call them by their proper name. Instead, with a snarl she’ll call them “shrooms”
“I can’t do shrooms, ” she says.
I say “Whatever”

They’re delicious! If you agree, you’d love this recipe. It’s COVERED in mushrooms.

Ingredients
Tarragon
Baby Portobellos
Tilapia
Salt
Pepper
Garlic
Diced Onions
Heavy Cream

1. Season a filet of Tilapia with salt, pepper and garlic powder
1. Saute mushrooms and onions in a small skillet until they turn tender. Add Tarragon and cream, let it simmer
2. Sear the Tilapia in a hot skillet coated with olive oil for about 2 minutes on each side.
3. Plate Tilapia and top with mushroom sauce.