Mushroom Rainbow Trout

This morning Dad and I drove down our usual spot to fish on the Gunnison river. He caught a nice rainbow that he gave to me. Between the three fish (Dad catching all three although we weren't able to keep the smallest trout from spoiling), I had the opportunity to try my first recipe from my new trout recipe book, "The All Trout Cookbook", by Rick Taylor. I went to City Market and purchased the needed ingredients, substituting fresh shallots for the small onion. Here is a photo of cook a great noon meal with enough left-over trout for an omelet for a dinner later this week.

Instead of cooking the trout on a grill, as called for by the recipe, I heated my gas oven to 350 degrees and prepared the following:

1. 1/2 a cup of chopped shallots


2. 1/2 a cup of button mushrooms


3. 1/2 a sliced lemon


4. 1 can of cream-of-mushroom soup

Here is a photo of the my ingredients:

I then stuffed both trout as seen in this staged photo:

Here are the trout,post oven. I covered the fish in aluminum foil and cooked the fish for twenty minutes. After letting the fish cool for a number of minutes and then dined on the mushroom fish with a gin and tonic. Delicious.