Stuffed Trout with (Wild) Mushrooms (regional recipe from South Bohemia, “Pstruh po šumavsku”)

Stuffed Trout with (Wild) Mushrooms (regional recipe from South Bohemia, “Pstruh po šumavsku”)
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Preparation time

Preparation time
Cooking time

Number of portions


  • 4 trouts
    4 slices of bacon
    400g fresh mushroom
    200g unsalted butter
    1 large onion
    lovage (if available)
    leaf parsley
    vegetable/sunflower oil
    ground caraway seeds
    black pepper
    Fresh trout is considered a delicacy, whether simply fried or grilled. Czechia has many lakes and rivers so trout has been always very popular. Each region has its own regional fish specialities, in South Bohemia these specialities often include carp and zander. The following recipe comes from Šumava, in southern Bohemia, near the border with Austria, where you find deep forests and during summer various edible mushrooms. This is reflected in this stuffed trout recipe.


  • Slice the onion, garlic and mushrooms. Heat the butter in a frying pan and fry the onion and garlic, later adding the mushrooms and chopped herbs (the original recipe calls for lovage and leaf parsley but feel free to improvise with whatever is available in your kitchen or garden). Season with black pepper, ground caraway seeds, a pinch of paprika and salt, mix and allow to cool. Place the trout onto a baking tray, season with salt and insert a slice of bacon into each trout, followed by the mushroom stuffing. Season with salt and caraway seeds and bake for 20 minutes until cooked through.

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