Trota con Funghi (Trout with Mushrooms) is a traditional Italian recipe for a classic dish of trout fried in butter and oil served on a bed of mushrooms and topped with breadcrumbs and onions. The full recipe is presented here and I hope you enjoy this classic Italian version of: Trout with Mushrooms (Trota con Funghi).
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Ingredients:
4 whole trout
flour for dusting
salt and freshly-ground black pepper, to taste
butter
olive oil
225g porcini mushrooms, thinly sliced (or use any firm mushroom)
1 tsp fresh lemon juice
4 spring onions, chopped
1 tbsp fresh white breadcrumbs
Method:
Clean the trout and wash thoroughly inside and out. Pat dry then coat with flour seasoned with salt and black pepper.
In a pan, heat 2 tbsp of butter with 2 tbsp olive oil. When this stops foaming add the trout and cook for about 5 minutes per side, or until done through. Take off the heat, remove the trout and set aside to keep warm.
Add a little more butter to the pan then stir in the mushrooms and drizzle with the lemon juice. Continue cooking for a further 3 minutes, shaking the pan frequently to prevent burning. After this time, remove the mushrooms from the pan with a slotted spoon and transfer to an oven-proof serving dish then arrange the trout on top.
Stir the onion into the pan juices and fry for 2 minutes then add the breadcrumbs and fry for about 3 minutes further, or until the breadcrumbs are golden. Sprinkle this mixture over the trout then transfer to an oven pre-heated to 200°C and bake for a few minutes, or until browned on top. Serve immediately.
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