trout portobello

prep time:  tbd
cook time:  tbd
servings:  6

ingredients:
6 whole trout - cleaned
2 small or 1 very large portabello mushroom(s)
6 tablespoons butter
6 tablespoons cream
1 tablespoon fresh lemon juice
2 tablespoons flour - seasoned with salt
3 tablespoons chopped fresh parsley

steps:
1.  melt butter is melting in a non-stick skillet.  meanwhile, pat the trout mostly dry with paper towels and lightly dust the trout with seasoned flour.

2.  brown the trout in the butter over fairly high heat.  the reduce the heat and cook just until the trout can be flaked with a fork (don't overcook).

3.  while trout are cooking, slice and dice the portabello mushroom(s). 

4.  remove the trout to a heated platter.  add the diced mushrooms to the juices in the skillet and saute for about 5 minutes.  stir the cream and lemon juice into the mushrooms and cook only until well heated (don't boil).

5.  pour sauce over the trout and sprinkle with the parsley and serve.

- helena independent record