Whole Baked Trout with Mushrooms

• 3 tablespoons butter
• 3 tablespoons vegetable oil
• 6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
• 1 1/2 cups chopped onion
• 1 large celery stalk, chopped
• 3 tablespoons minced fresh parsley
• 1 1/2 teaspoons dried thyme
• 3 ounces thinly sliced prosciutto, chopped
• 4 whole trout (about 12 ounces each), cleaned, boned
• 2 tablespoons fresh lemon juice
• 1/4 cup (1/2 stick) butter, melted

1. Melt 3 tablespoons butter with oil in heavy large skillet over medium heat.
2. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes.
3. Remove from heat.
4. Stir in prosciutto.
5. Season filling to taste with salt and pepper.
6. Cool.
7. (Filling can be prepared 1 day ahead.
8. Cover and refrigerate.)
9. Preheat oven to 350F.
10. Butter large baking sheet.
11. Open fish as for book.
12. Drizzle with lemon juice.
13. Sprinkle with salt and pepper.
14. Spoon filling over 1 side of each fish, dividing equally.
15. Fold second side over, enclosing filling.
16. Place stuffed fish on prepared sheet.
17. Brush outside of fish with melted butter.
18. Bake until cooked through, about 30 minutes.
19. Transfer to platter.

butter, vegetable oil, mushrooms, onion, celery stalk, fresh parsley, thyme, trout, lemon juice, butter

Taken from www.epicurious.com/recipes/food/views/whole-baked-trout-with-mushrooms-1251 (may not work)