Ingredients

Instructions

  1. In a large skillet, saute mushrooms in 2 tablespoons butter until tender.
  2. Stir in parsley.
  3. Remove mushrooms to a serving platter; keep warm.
  4. Combine flour and salt in a shallow dish; coat fillets with flour mixture on both sides.
  5. 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.
  6. For sauce, melt remaining butter in a small saucepan.
  7. Gradually stir in cream and lemon juice.
  8. Bring to a boil for 3-4 minutes or until slightly thickened, stirring constantly. Serve over trout and mushrooms.