Chesapeake Ray with Mushroom Crust

Ingredients for 4
24 ounces Chesapeake Ray Filet, Cut into 4 serving pieces
2 ounces dried and powdered mushrooms
1 tablespoon vegetable oil
Salt and pepper

Method of Preparation
Wash and trim the filets.  Remove the skin.  Season with salt and pepper and coat with mushroom powder.

Heat the oil in a non-stick pan and sear the filets, cut side down, until browned. 

Turn the filets gently and brown on the second side.

Chef John T. Maxwell, CEC, AAC, Richmond, VA, chefmaxwell@msn.com

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