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. eachDIRECTIONS: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. ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.