Mackerel with leeks and dried mushrooms
2 mackerels (not too small)
1 handful of dried wild mushrooms (black trumpets, boletus, chanterelles, etc.)
Olive oil and butter
Salt and pepper
1 tablespoon dried oregano
Drain and rinse the mackerels under cold water. Place them in a baking dish of appropriate size. Rub them with salt and pepper (inside and outside).
Soak the dried mushrooms in boiling water. Cut the leeks into slices and sauté in a little olive oil until they are tender and reduce in volume. Salt and pepper. Add the drained mushrooms the last 2 minutes of cooking.
Tuck the vegetables around the mackerels and line each fish with a slice of butter. Pour enough boiling water to cover them halfway. Salt a little bit more.
Sprinkle the dish with oregano and bake at 200°C for about 40 minutes or until nicely browned and with almost no sauce apart from the butter and oil.