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Author Notes: Maybe it's my Midwestern upbringing that keeps drawing me back to trout, or maybe it's that they're just so easy to cook and tasty to eat. Whatever the reason, I make this recipe about once a month. It's always delicious, and since it's served whole, it's dramatic and always looks like you put a lot of effort into cooking it. (Trust me... you didn't.) Best of all, it only takes about 30 minutes to get dinner on the table. Just scale up the recipe if you want to serve more people. —MissGinsu
- 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)
- 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.
- This recipe was entered in the contest for Your Best Way to Cook a Whole Fish