TROUT WITH MUSHROOMS

Trout with Mushrooms image

A mild lemon sauce accented by fresh mushrooms complements these tender trout fillets from Kathy Kittell of Lenexa, Kansas. "When fish is on sale, I buy plenty to serve to my large brood, because it always gets eaten up right away," she notes.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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Ingredients

1/2 pound fresh mushrooms, sliced
6 tablespoons butter, divided
2 tablespoons minced fresh parsley
1/3 cup all-purpose flour
1/4 teaspoon salt
4 trout fillets (about 6 ounces each)
1/3 cup heavy whipping cream
1/2 teaspoon lemon juice

Steps:

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.

Nutrition Facts : Calories 330 calories, Fat 27g fat (16g saturated fat), Cholesterol 98mg cholesterol, Sodium 347mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.