This recipe for Mushroom Dusted Halibut This recipe for Mushroom Dusted Halibut is bursting with umami flavor. The fish is coated in Mushroom Powder before being pan-seared in a skillet, then topped with sautéed mushrooms and a truffle vinaigrette.

Mushroom dusted halibut topped with sauteed mushrooms over sunchoke puree with simple sauteed greens in a bowl.

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Here’s another recipe from our catering days – Mushroom Dusted Halibut. It works well with a wide variety of fish- cod, haddock, black cod, sea bass, red snapper, salmon, tilapia or scallops.

And once you’ve made the mushroom powder which whips up in a food processor in a few minutes, the rest is very simple.

Then it’s just a matter of coating the fish in a light egg batter, and coating it in the savory mushroom powder and pan-searing. Serve it with your favorite veggie side, and you are good to go!

Here we’ve paired it with Simple Sauteed Greens , a Sunchoke Puree (see recipe card notes), Sauteed Mushrooms and a little truffle “vinaigrette”. Fun and tasty.

Mushroom dusted halibut in a bowl with sunchoke puree and sauteed greens.

What You’ll need

Overview of ingredients- mushroom powder, egg batter, halibut being cut 
 and mushrooms.

Ingredient Notes

Mushroom Powder– the fish is coated in mushroom powder, in essence, dried mushrooms and aromatics blended into a fine powder. You can use store-bought mushroom powder ( sometimes called umami powder), or make your own mushroom powder in just a few minutes using a food processor or spice grinder.

Fish– Halibut (pictured here), black cod, sea bass, tilapia, salmon, haddok, escolar, or even scallops, all work great in the recipe.

Fresh mushrooms– sauteed mushrooms like chanterelles, trumpet, porchini, morels, maitake, or oyster mushrooms make a beautiful topping here.

Truffle Oil: We drizzle the finished dish with a little truffle vinaigrette made with truffle oil and vinegar- this is optional but elevates.

How to make Mushroom Dusted Halibut

Step 1: Make the Mushrooms Powder. See the detailed recipe for Mushroom Powder.

Dried mushrooms in a food processor.

Step 2: Make the egg batter. Mix one egg with dijon mustard and soy sauce.

Egg batter ingredients in a bowl- egg, soy sauce and mustard.

Step 3: Saute the mushrooms for the top and set these aside.

chanterelle mushrooms sauteing in a skillet.

Step 4: Prep the fish. Dip the fish in the egg batter then coat the fish with mushroom powder.

halibut being dipped in the egg batter, then coated with mushroom powder.

Step 5: Sear the fish.

halibut in a skillet being seared.

Step 6: Serve. Serve with your favorite starch an/or veggie, top with the sauteed mushrooms and drizzle with optional Truffle Vinaigrette.

Drizzling a truffle oil vinaigrette over Mushroom Dusted Halibut with sauteed mushrooms, sunchoke puree and  wilted greens, in a bowl with a fork.

What to Serve with this:

Recipe Faqs

Can this be made ahead?

The components can be made ahead (mushroom powder, egg batter, truffle vinaigrette, and sauteed mushrooms) but the fish is best served right after searing.

Can this be made vegan?

Yes! Swap out tofu for the fish, skip the egg batter, and marinate 1-inch thick slabs of tofu in soy sauce for 5-10 minutes, then coat in the mushroom powder, and pan sear. I recommend doing a “tester” first- you may need to adjust salt here.

How long do leftovers last?

Up to 3 days in the fridge, preferably 2, and I don’t recommend freezing.

Can you skip the egg batter?

Yes, but the batter helps the mushroom powder adhere to the fish and also gives this good flavor- and a little tang from the mustard which helps to balance out the flavors.

Enjoy this recipe and let us know your thoughts in the comments below!



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halibut coated in mushroom powder and pan seared, topped with sautéed mushrooms over sunchoke puree in a bowl.

Mushroom Dusted Halibut

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This recipe for Mushroom Dusted Halibut is bursting with umami flavor. The fish is coated in Mushroom Powder before pan-searing in a skillet, then topped with sautéed mushrooms and a truffle vinaigrette.


Units Scale

Mushroom Dust

  • 1/2 cup dried mushrooms
  • 1/2 sheet nori (optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder or onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon chili flakes (optional)

Egg Dip

Sauteed Mushrooms:

  • 8 ounces fresh mushrooms- chanterelles, oysters, maitake, shiitake etc.
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 tablespoon fresh Thyme

Truffle Vinaigrette

  • 2 teaspoons Truffle oil
  • 2 teaspoons Champagne Vinegar, red wine vinegar or sherry vinegar ( a light-tasting vinegar works well here – do not use white vinegar.)
  • pinch salt and pepper


  • 1 lb halibut, black cod, sea bass, cod, salmon, or scallops.
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Optional Sunchoke Puree

  • 1 lb Jerusalem artichokes ( see notes), scrubbed & halved
  • 1 lb thin-skinned potatoes, halved or quarteed
  • 1 onion, cut into wedges.
  • 1 tablespoon thyme
  • 1-2 tablespoons olive oil
  • salt and pepper to taste
  • cream or nut cream

Wilted Greens


Make the mushroom powder. Place dried mushrooms and nori ( torn up) into a food processor or spice grinder and pulse until a fine powder. Pulse in the remaining salt, pepper, thyme, and chili flakes. Place in a small jar or bowl and set aside.

Egg batter. Whisk the egg with mustard and soy sauce in a small bowl.

Sauteed mushrooms. Saute the mushrooms in a skillet over medium heat with a little olive oil, until they release their moisture, cook this off until the mushrooms caramelize a bit. See our sauteed mushroom recipe for more details. Season with salt and pepper and thyme. Set aside. 

Mix 2 teaspoons truffle oil and two teaspoons vinegar in a tiny bowl with a pinch of salt, set aside. 

Halibut.  Cut fish into 4 equal pieces. Dip in the egg batter, then coat each side generously with the mushroom powder. Heat a skillet with butter and oil over medium-high heat. Carefully sear the halibut, a few minutes on each side or until beautifully golden, lower heat to cook through to the desired doneness. Timing will depend on the thickness of the fish. 

To serve, place the fish over a starch of your choice, then top the fish with the sauteed mushrooms. Drizzle the plate with a teaspoon of the vinaigrette. 



To make the sunchoke puree:  cut sunchokes and potatoes to a similar size, no bigger than 1-inch thick. Place in a roasting pan, along with the onion and thyme. Toss with olive oil, season with salt and pepper, and roast in a 425 F oven covered for 25 minutes, uncover and roast until fork tender, another 5-10 minutes.  Place in a food processor and pulse, adding a little half-and-half, or nut-based milk. Add a little butter if you like, and season with salt and pepper to taste. Don’t over-process, as potatoes may get gummy.  Note: If you are not used to eating sunchokes- they can cause digestive issues, bloating, etc.- definitely not  “date-night” food. Be warned. A great source of resistant starch though! 


  • Serving Size: 4 ounce halibut (does not include sides- just fish, sautéed mushrooms &vinaigrette)
  • Calories: 275
  • Sugar: 1.3 g
  • Sodium: 1014.6 mg
  • Fat: 16.3 g
  • Saturated Fat: 4 g
  • Carbohydrates: 5.8 g
  • Fiber: 2.7 g
  • Protein: 25.6 g
  • Cholesterol: 113 mg

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  1. This was so delicious! It was my first time using mushroom powder. I always had trouble to keep white fish “togeather” if I pan fried it,- it was falling apart. Musroom powder formed like a crust and held it in one piece. Thank you Sylvia and Tonia for all your recipies 🙂 I like to spend more time in the kitchen and enjoy cooking because of you.

  2. Thank you for the warning about sun chokes – I thought I just had a problem with them and had no idea it was “a thing”! Question: if preparing for someone with an egg allergy, I’ve subbed olive oil for egg in the past. Wondering if that would work here, if the function is mainly to make the mushroom powder stick?

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