Ingredients

　　1/2 pound fresh mushrooms, or one 8-ounce can stems and pieces

　　4 tablespoons (1/2 stick) butter

　　1/2 cup finely chopped celery

　　5 tablespoons minced onion

　　One 8-ounce can water chestnuts, drained and chopped

　　1/2 cup soft bread crumbs

　　1 egg, lightly beaten

　　1 tablespoon soy sauce

　　1 tablespoon chopped fresh parsley

　　Salt and pepper to taste

　　Two 2 1/2-pound oven-ready whole red snappers, gutted, scaled, and cleaned

　　1/2 cup dry white wine

　　3/4 cup water

　　Preheat oven to 350 degrees. Rinse, pat dry, and finely chop 1/4 pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside. In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the onion. Sauté for 5 minutes. Combine sautéed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, and salt and pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water. Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it’s done.

　　Paula Deen's Kitchen Classics