Ingredients:
4 8oz Rainbow Trout Fillets
1 1/2 Tbsp olive oil
1 1/2 cups shallot, chopped
1 1/2 cups button mushrooms, chopped
1 1/2 cups oyster mushrooms
1/3 cup light soy sauce
1/3 cup dry sherry
1/3 cup water
black pepper, to taste

Directions:
1. In a large pan, heat oil and shallot over medium high heat. Cover, cook until shallot is translucent.
2. Add mushrooms. Continue cooking covered until mushrooms are soft.
3. Sitr in soy sauce, sherry, and water. Simmer until sauce thickens slightly. Remove from heat.
Season with pepper. Set aside, keeping sauce warm.
4. Sauté trout, flesh side down over medium heat in lightly oiled pan 2-3 minutes. Turn and cook until trout is opaque (about 3 minutes).
5. Serve with warm mushroom sauce.