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1
Place the dry mushrooms in a bowl, add in the water and soak the mushrooms till they are softened, about 30 min.
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2
Remove the mushrooms from the water.
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3
pour the liquid into another bowl, discarding any sand or possibly dirt that has collected at the bottom, and reserve the liquid.
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4
Remove and throw away the stems from the dry mushrooms and place the caps into the bowl of a food processor, along with the war mushrooms.
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5
Chop coarsely.
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6
Heat a large nonstick skillet and coat it lightly but proportionately with vegetable cooking spray.
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7
Add in the leeks and onions and aute them for 1 minute.
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8
Add in the minced mushrooms, pepper, and 1/2 tsp.
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9
of the salt.
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10
Saute/fry the mix for 3 min longer.
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11
Set the skillet aside off theheat.
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12
Preheat the oven to 400F degrees.
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13
Place 6 of the fish fillets in a single layer in a baking dish.
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14
Divide the mushroom mix proportionately over the fillets, then cover with the remaining 6 fillets, arranging them in the opposite direction of the fillets underneath.
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15
Pour the reserved mushroom soaking liquid over them.
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16
Mix the bread crumbs with the extra virgin olive oil, chives, and remaining 1/2 teaspon salt in a small bowl.
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17
Sprinkle this mix over the fish.
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18
Bake the fillets for 15 min, then broil them for 1 to 2 min directly under the heat to brown the crumbs on top.
