Michigan Trout with Mushrooms

  • Yield: 4 servings


4-- cleaned whole brook or brown trout
-- Flour for dusting
-- Salt and pepper to taste
2tablespoons butter
2tablespoons olive oil
2tablespoons butter
8ounces mushrooms, sliced
1teaspoon lemon juice
1tablespoon butter
3/4cup thinly sliced green onions
1/2cup fresh bread crumbs from French bread


  1. Rinse the trout and pat dry.  Dust with the flour, salt and pepper.  Heat 2 tablespoons butter and olive oil in a large skillet.  Add the trout.  Saute for 4 to 5 minutes to brown.  Set aside.  Melt 2 tablespoons butter in a large skillet.  Add the mushrooms and saute.  Sprinkle with the lemon juice; set aside.  Melt 1 tablespoon butter in a skillet.  Add the green onions and cook for 1 minutes.  Remove to a bowl.  Melt 1 tablespoon butter in a skillet.  Add the bread crumbs and brown.  Spread the mushrooms on an ovenproof platter.  Arrange the trout over the mushrooms.  Spread on the bread crumbs and green onions.  Bake at 425F for 10 minutes.

Recipe reprinted with permission from A Junior League of Sagina Valley’s Between the Lakes (Junior League of Saginaw Valley, Saginaw, Michigan, 2005).