Recipe - Dads Mushroom Masterpiece

4 68 oz. trout steaks; or sal
steaming liquid
Water
Salt
mushroom sauce
2 cup Fresh mushrooms; chopped
One fourth cup Chopped onion
1 tablespoon Dijon mustard
One fourth cup Sour cream; (dairy)
1 tablespoon Allpurpose flour
One fourth teaspoon Salt
2 tablespoon Butter
1/3 cup Milk
1 tablespoon White wine
1/8 teaspoon Pepper

12 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 910 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)
Posted to MMRecipes Digest V3 #264

Date: Fri, 27 Sep 1996 07:56:37 0500

From: netdir@cyberspc.mb.ca (S.Pickell)