Makes 4 servings. Difficulty
4 Tablespoons unsalted butter 5 cremini mushrooms, sliced 5 shiitake mushrooms, sliced 3 garlic cloves, minced 1/2 cup dry vermouth 3-1/2 Tablespoons Italian parsley, chopped 1-1/2 teaspoons fresh thyme, chopped 1 Tablespoon balsamic vinegar Salt and freshly ground black pepper 4 6oz. salmon fillets
In a heavy large skillet, melt 3 tablespoons unsalted butter over medium high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the garlic; saute for 30 seconds. Add the vermouth, 3 tablespoons parsley, 1 teaspoon thyme and vinegar and boil until liquid is reduced by half. Remove the pan from the heat.
Lightly season the salmon fillets with salt and freshly ground black pepper. Return the pan to the heat and add the fillets to the pan, nestling the fillets into the mushrooms and spooning some of the mushrooms on top the fish.
Bring the mixture to a simmer over medium heat; reduce heat to low, cover and simmer until fish is just cooked through, about 7 to 10 minutes (depending on the thickness). With a slotted spatula, transfer the fish to a platter. Whisk the remaining tablespoon butter into the mushroom mixture. Adjust seasonings to taste with salt and freshly ground black pepper. Serve salmon with sauce spooned over top and garnished with remaining 1/2 tablespoon parsley and 1/2 teaspoon thyme.