DIRECTIONS
Soak 1 oz. dried porcini mushroom in warm water to cover until softened, about 10 minutes.
Drain and strain the soaking liquid through a double thickness of paper towels; set aside.
Cut off the hard parts of the mushrooms; mince the rest.
Melt 3 TBSP. butter over medium-high heat; add the porcinis along with 1 cup chopped domestic mushrooms; cook, stirring, until the mushrooms soften.
Stir in 1 TBSP. minced shallot and 2 TBSP. minced fresh parsley.
Cook 1 more minute, then add the strained soaking liquid.
Season with salt and pepper, then simmer until some of the liquid has evaporated.
Spoon this over the fish before broiling.
Place fillets on a rimmed cookie sheet; brush with oil. Broil until lightly browned, 4 to 5 minutes.
Spoon mushroom sauce over the fillets and serve immediately.
Serves 4.