Trout with Mushrooms

  • 1/2 pound fresh mushrooms, sliced
  • 6 tablespoons butter or margarine, divided
  • 2 tablespoons minced fresh parsley
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 (6 ounce) fillets trout
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon lemon juice
  • In a large skillet, saute mushrooms in 2 tablespoons butter until tender. Stir in parsley. Remove mushrooms to a serving platter; keep warm. Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides. Add 2 tablespoons butter to the skillet. Cook trout over medium heat for 8-10 minutes on each side or until fish flakes easily with a fork; arrange over mushrooms.
  • For sauce, melt remaining butter in a small saucepan. Gradually stir in cream and lemon juice. Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms.


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