Brendan Pelley’s Pan-Seared Rainbow Trout with Mushrooms

This simple, flavorful pan-seared rainbow trout recipe with wild mushrooms comes from chef Brendan Pelley of Boston’s Doretta Taverna and Raw Bar.

By Yankee Magazine|Apr 23 2018| Print icon

Brendan Pelley’s Pan-Seared Rainbow Trout with Mushrooms

Brendan Pelley’s Pan-Seared Rainbow Trout with Mushrooms

Photo Credit: Mark Fleming

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