Title: Dad's Mushroom Masterpiece
Categories: Seafood Sauce Marinade
Yield: 4 Servings

4		6-8 oz. trout steaks; or sal ----steaming liquid-----
		Water
		Salt ----mushroom sauce-----
2	c	Fresh mushrooms; chopped
1/4	c	Chopped onion
1	tb	Dijon mustard
1/4	c	Sour cream; (dairy)
1	tb	All-purpose flour
1/4	ts	Salt
2	tb	Butter
1/3	c	Milk
1	tb	White wine
1/8	ts	Pepper

1-2 cups of water are needed to steam the fillets, depending on the pan used. For each cup, add 1 tablespoon of salt and stir. Steam the fillets for 9-10 minutes oruntil they flake easily when tested with a fork.

In a small saucepan, cook and stir mushrooms and onion in butter over medium heat until the onion is tender, about 5 minutes. Stir in flour, salt and pepper. Blend in milk. Cook over medium heat, stirring constantly, until thickened, about 3 minutes. Remove from heat and stir in sour cream, mustard and wine. Pour the sauce over the steamed fillets and serve.

Serve with a spinach salad with a sweet/sour dressing, a mix of wild and long grain rice, fresh french bread, and orange sherbet for dessert.

Serves 4.

(Adapted from a recipe in "Cleaning and Cooking Fish", Bashline, Golden Press, 1982)

previous

next