My family thought this recipe was pretty good, but I thought it lacked flavor. I used half shiitakes, half small portobellos, so perhaps using all shiitakes would have helped. My inner chef was screaming at me not to "wipe out the pan" after sauteeing the mushrooms, and it actually succeeded in keeping me from following the instructions to pour out what seemed to be a perfectly flavorful pan of wine and garlic sauce and mix only the mushrooms with sour cream. Instead, I first poured the wine liquid back in the pan over med-hi heat to reduce it, and then turned down the heat and added the mushrooms and sour cream. We liked that this was an alternative to an Asian recipe for sablefish, but it fell flat somehow.
I had brought home a bunch of black cod / sablefish from Seattle's City Fish Co in Pike Place Public market and was wondering a non-asian recipe that would be good. This is super easy, quick and delicious. It also works with regular mushrooms as well as shiitakes! This will be in the regular rotation! Thanks Sunset!