Sauteéd Rainbow Trout with Mushrooms

  • 1 tablespoon olive oil, plus more for sautéing
  • 1 cup chopped shallots
  • 1 cup sliced button mushrooms
  • 1 cup oyster mushrooms
  • 1/4 cup light soy sauce
  • 1/4 cup dry sherry
  • 1/4 cup water
  • Freshly ground black pepper, to taste
  • 4 (6 oz.) Riverence Rainbow Trout Butterfly Style Fillets
  • Vegetable oil or cooking spray, as needed
  1. In a large pan, cook shallots in oil, covered, over medium heat until translucent, about 6-8 minutes.
  2. Add mushrooms; continue cooking, covered, until mushrooms are soft, about 8-10 minutes.
  3. Stir in soy sauce and sherry. Simmer until sauce thickens slightly, about 5-8 minutes more. Remove from heat. Season with pepper; keep warm.
  4. Sauté trout flesh-side down in lightly oiled pan 2 minutes; turn and cook until trout is opaque, about 3-5 minutes more. Top rainbow trout fillets with warm mushroom sauce.

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