Trout & Mushrooms in Cream

Directions

In a wide frying pan, melt butter over medium-high heat; add mushrooms and sauté, stirring frequently, until golden and brown (about 5 minutes).

Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon.

Arrange evenly to cover bottom of a large warm serving platter; keep warm.

Set pan aside.

Wipe fish with damp cloth, inside cavities and outside.

Coat fish with flour; shake off excess.

Arrange in single layer on wax paper within reaching distance of range.

Return pan to medium heat; add salt to remaining butter.

Place in pan as many fish as will fit without crowding.

Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork.

For a 1-inch fish allow 10 minutes total - 5 minutes on each side.

When fish is done, remove from pan and arrange on top of mushrooms; keep warm.

Repeat process with remaining fish.

After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings.

Spoon immediately over fish and mushrooms and serve.