Dad's Mushroom Masterpiece

Course : Seafoods
Serves: 4
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4 fillets trout steaks -- or salmon (6 to 8) 6 oz.
-----steaming liquid-----
1 Cup water
1 teaspoon salt
-----mushroom sauce-----
2 cups fresh mushrooms -- chopped
1/4 cup chopped onion
1 tablespoon Dijon mustard
1/4 cup sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 tablespoons butter
1/3 cup milk
1 tablespoon white wine
1/8 teaspoon pepper

Preparation / Directions:

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

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