---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Trout and Mushrooms in Cream
 Categories: Fish, Main dish
      Yield: 6 servings
 
    1/3 c  Butter or margarine
    1/2 lb Small mushrooms
           -(or large mushrooms,
           -sliced)
      2 tb Finely chopped parsley
      4    Whole dressed trout
           -(each about 1/2 lb.)
           All-purpose flour
    1/4 ts Salt
      2 tb Lemon juice
    1/3 c  Whipping cream
 
  In a wide frying pan, melt butter over medium-high heat; add
  mushrooms and saute, stirring frequently, until golden and brown (about
  5 minutes). Stir in parsley, then remove pan from heat and lift
  mushrooms from pan with slotted spoon.  Arrange evenly to cover bottom
  of a large warm serving platter; keep warm.  Set pan aside.
  
  Wipe fish with damp cloth, inside cavities and outside.  Coat fish
  with flour; shake off excess.  Arrange in single layer on wax paper
  within reaching distance of range.  Return pan to medium heat; add salt
  to remaining butter.
  
  Place in pan as many fish as will fit without crowding.  Cook,
  turning once, until fish is lightly browned and flakes readily when
  prodded with a fork.  For a 1-inch fish allow 10 minutes total - 5
  minutes on each side.
  
  When fish is done, remove from pan and arrange on top of mushrooms;
  keep warm. Repeat process with remaining fish.
  
  After removing last fish, add lemon juice and cream to pan; bring to
  a boil, stirring and scraping to blend with pan drippings.  Spoon
  immediately over fish and mushrooms and serve.
 
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