This is triple-whammy umami--shiitakes, bacon, and cod all deliver complex tastes. You can also use haddock, flounder, or tilapia. Shiitake mushrooms have a bolder flavor than most mushrooms, with an almost smoky quality that amplifies the flavor of the bacon. The key is to keep it simple to let these powerhouse ingredients shine.
I felt the flavors were fine though I didn't use any of the additional salt. I did squeeze a little lemon on the fish just before serving. This is my first time cooking arugula (I used baby arugula) and doing that I got my husband to eat it (not usually a fan). Will make again. I served it with a hunk of rosemary focaccia bread.
This looked beautiful and impressive and was pretty easy, but it lacked a layer of flavor. It was very one note - salty/umami. Needed acid of some kind, maybe.
This will definitely be a "go to meal." I sauteed a shallot with the mushrooms & bacon & tossed in some crushed red pepper flakes in the food processor. Whole family loved it!
This was ok. Maybe because I used turkey bacon instead of real bacon, but it was lacking some depth of flavor. Still, a satisfying dinner.
