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. ...
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