earthy mushroom broth, well rounded, savory and delicate

Preparation

Begin by finely chopping the cremini mushrooms either by hand or in a food processor.  Place the chopped mushrooms and along with the soy sauce, crushed garlic, and sliced ginger in a sauce pot and cover with a lid.  Bring to a gentle simmer and turn off the heat.  Allow the mushroom mixture to steep for 15 minutes.  When all of the liquid has been released from the mushrooms, strain through a fine strainer or cheese cloth.  Be sure to press out as much of the liquid as possible.  Reserve the liquid and discard the mushrooms.  Heat a sauté pan to medium high heat.  Season the halibut with salt and white pepper and sear in vegetable oil.  When the halibut is golden brown, carefully turn over and sear the other side.  While the halibut is cooking add the bok choy to the pan cut side down to sear along with the shiitake mushrooms. When the halibut has cooked through, remove from the pan and hold warm.  Turn the bok choy over to cook the other side.  Add the minced ginger and sliced garlic.  Sauté for 30 to 40 seconds.  Deglaze with the sherry and add all of the reserved mushroom liquid.  To plate, place the bok choy in the bottom of a shallow bowl, top it with the halibut and spoon the mushrooms and sauce over the top.  Garnish with scallions.