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)