Sauted Rainbow Trout with Wild Mushrooms

INGREDIENTS:3 Tbsps. olive oil
3 cups shallots, chopped
3 cups button mushrooms, sliced
3 cups oyster mushrooms
3/4 cup light soy sauce
3/4 cup dry sherry
3/4 cup water
black pepper to taste
12 butterfly-style boneless rainbow trout fillets, 6 oz. each
DIRECTIONS:1. In a large pan, cook shallots in oil, covered over medium heat, until translucent.

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