Dad's mushroom masterpiece

4 servings

Ingredients

Quantity Ingredient
4 6-8 oz. trout steaks; or sal ---steaming liquid-----
Water
Salt ---mushroom sauce-----
2 cups Fresh mushrooms; chopped
¼ cup Chopped onion
1 tablespoon Dijon mustard
¼ cup Sour cream; (dairy)
1 tablespoon All-purpose flour
¼ teaspoon Salt
2 tablespoons Butter
⅓ cup Milk
1 tablespoon White wine
⅛ teaspoon Pepper

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 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)

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