Simple Trout Duxelles

• 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)

1. Preheat oven to 400u0b0F.
2. In a wide skillet over medium heat, melt the butter, then add the shallots and saute until fragrant, about 2 to 3 minutes.
3. 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.
4. 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.
5. 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.
6. 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.

unsalted butter, shallot, mushrooms, salt, ground pepper, thyme, fresh parsley, trout, olive oil

Taken from food52.com/recipes/2490-simple-trout-duxelles (may not work)