Sauteéd Rainbow Trout with Mushrooms - Riverence Provisions

Ingredients

• 1 tablespoon olive oil, plus more for sautéing
• 1 cup chopped shallots
• 1 cup sliced button mushrooms
• 1 cup oyster mushrooms
• 1/4 cup light soy sauce
• 1/4 cup dry sherry
• 1/4 cup water
• Freshly ground black pepper, to taste
• 4 (6 oz.) Riverence Rainbow Trout Butterfly Style Fillets
• Vegetable oil or cooking spray, as needed