This recipe is for Turbot (use Halibut on this end of the Atlantic) cooked in sparkling dry white wine and mushrooms. It's delicate and wonderful!
I was gifted a bottle of Anno Domini prosecco by a neighbor. We don't drink prosecco very often, but I had seen this recipe and couldn't resist. And the recipe needs just a cup, so there's enough left to serve two for dinner!
White button mushrooms or baby bellas are good with this. If you use mushrooms that are too flavorful, you overpower the sauce which is really quite nice if you let it be.