INGREDIENTS:3 Tbsps. olive oil
3 cups shallots, chopped
3 cups button mushrooms, sliced
3 cups oyster mushrooms
3/4 cup light soy sauce
3/4 cup dry sherry
3/4 cup water
black pepper to taste
12 butterfly-style boneless rainbow trout fillets, 6 oz. each
DIRECTIONS:1. In a large pan, cook shallots in oil, covered over medium heat, until translucent. Add mushrooms; continue cooking covered until soft.
2. Stir in soy sauce, sherry and water. Simmer until sauce thickens slightly; remove from heat. Season with pepper; keep warm until service.
3. For each serving: Sauté trout fillet flesh-side down in lightly-oiled pan for 2 minutes. Turn and cook until trout is opaque, about 2 minutes more. Serve with warm mushroom sauce.SERVINGS:12 servingsFrom:Recipe from Clear Springs Foods, Inc.PHOTO CREDIT:Photo Credit: CLEAR SPRINGS FOODS, INC.
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