Pan-roasted Sablefish with Mushrooms & Sour Cream Recipe – Sunset Magazine

Ingredients

• 1/2 pound shiitake mushrooms, stemmed and cut into 1/2-in.-thick slices
• 1 1/2 teaspoons chopped fresh thyme leaves
• About 1/2 tsp. kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup olive oil, divided
• 1/2 cup dry white wine
• 1 1/2 tablespoons finely chopped garlic
• 4 skinned sablefish fillets, each about 1 in. thick (about 1 lb. total), rinsed and patted dry
• 3 tablespoons sour cream