Monkfish With Wine Sauce and Mushrooms

• 1 3/4 cups fine Barolo wine
• 3 shallots, chopped
• 3 sprigs fresh thyme
• 1 tablespoon heavy cream
• 8 tablespoons unsalted butter
• 18 pound dry porcini mushrooms, rehydrated in water for 20 minutes
• 2 pounds monkfish fillets
• Salt and freshly ground black pepper to taste

1. Put the wine, shallots and thyme in a saucepan over high heat and boil until less than 1/2 cup remains, from 20 to 30 minutes.
2. Add the heavy cream and stir.
3. Strain the sauce and set it aside.
4. Over medium heat, melt 2 tablespoons of the butter in a pan.
5. Before the butter begins to brown, add the mushrooms.
6. Cook for 4 minutes, turn each mushroom and cook 3 more minutes.
7. Remove and drain them on paper towels.
8. Melt 4 tablespoons of the butter in a skillet over medium heat.
9. Season one side of the monkfish fillets lightly with salt and pepper.
10. When the butter begins to foam, immediately place the fish, seasoned side down, in the pan.
11. Lightly season the top side of the fillets and cook for 4 to 5 minutes, depending on each fillet's thickness.
12. Turn and cook until thoroughly warmed, about 4 to 5 minutes.
13. Remove the fish, pat dry and arrange on 6 plates.
14. Warm the wine sauce until nearly boiling.
15. Remove from the heat.
16. Whisk in the remaining 2 tablespoons of butter.
17. Season, add the mushrooms and surround each fillet with the sauce.

barolo wine, shallots, thyme, heavy cream, unsalted butter, porcini mushrooms, monkfish fillets, salt

Taken from cooking.nytimes.com/recipes/6307 (may not work)