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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Place the dried mushrooms in a bowl, add the water and soak the mushrooms
until they are softened, about 30 minutes. Remove the mushrooms from the
water. pour the liquid into another bowl, discarding any sand or dirt
which has collected at the bottom, and reserve the liquid.
Remove and discard the stems from the dried mushrooms and place the caps
into the bowl of a food processor, along with the war mushrooms. Chop
coarsely.
Heat a large nonstick skillet and coat it lightly but evenly with
vegetable cooking spray. Add the leeks and onions and aute them for 1
minute. Add the chopped mushrooms, pepper, and 1/2 teaspoon of the salt.
Saute the mixture for 3 minutes longer. Set the skillet aside off theheat.
Preheat the oven to 400F degrees. Place 6 of the fish fillets in a single
layer in a baking dish. Divide the mushroom mixture evenly over the
fillets, then cover with the remaining 6 fillets, arranging them in the
opposite direction of the fillets underneath. Pour the reserved mushroom
soaking liquid over them.
Mix the bread crumbs with the olive oil, chives, and remaining 1/2 teaspon
salt in a small bowl. Sprinkle this mixture over the fish. Bake the
fillets for 15 minutes, then broil them for 1 to 2 minutes directly under
the heat to brown the crumbs on top.
| Ingredients:
1 Cup(s) Dried Shiitake Mushrooms
1 1/2 Cup(s) Hot Water
6 Ounce(s) Sliced Raw Mushrooms
1 Cup(s) Chopped, Washed Leek
1 medium Onion, chopped
1/2 Teaspoon(s) Ground Black Pepper
1 Teaspoon(s) Salt
12 Whole Trout Fillets
1 Cup(s) Fresh Bread crumbs
2 Tablespoon(s) Virgin Olive Oil
2 Tablespoon(s) Chopped Fresh Chives |
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