Sautéed Lake Fish with Creamy Wild Mushrooms

Ingredients

• 1/2 cup unsalted butter, divided
• 4 (6-ounces) pieces sturgeon, whitefish, carp, or walleye
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups mixed mushrooms (hen-of-the-woods, cremini, enoki, or oyster), cut into bite-size pieces
• 1/3 cup minced shallot
• 3 tablespoons minced fresh flat-leaf parsley
• 1/2 cup dry white wine
• 1/4 cup heavy cream
• 1 tablespoon sour cream
• 2 tablespoons minced chives, for garnish

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