Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon unsalted butter
  • 1 large shallot, sliced thin
  • 1 pound mushrooms (use button, oyster or wild mushrooms), chopped
  • 1 dash salt (or to taste)
  • 1 dash freshly ground pepper (or to taste)
  • 1/2 teaspoon dried thyme
  • 2 tablespoons fresh parsley, chopped
  • 2 whole trout (about 1 1/2 lb each), cleaned and trimmed
  • 2 teaspoons olive oil (to coat the trout)

Instruction

  • Preheat oven to 400°F.
  • In a wide skillet over medium heat, melt the butter, then add the shallots and sauté until fragrant, about 2 to 3 minutes.
  • Add the mushrooms to the pan along with a dash of salt and pepper. Keep the mushrooms moving in the skillet to avoid uneven cooking.
  • After 10-12 minutes, the mushrooms should have shrunken considerably, losing a lot of their liquid. Add the herbs and season the mixture to taste with a little additional salt and pepper, if necessary.
  • Rub the outside of each fish with the olive oil before placing them lengthwise on a baking sheet. Divide the mushroom mixture in half, spooning one portion into the cavity of each trout.
  • Bake for about 20 minutes, or until the flesh of the trout is white and opaque. Serve immediately alongside a good ale and a crisp salad, a nice rice pilaf or a pile of roasted vegetables.