Dad's mushroom masterpiece

Yield: 4 Servings

Ingredients:

4 6-8 oz. trout steaks; or sal

Instructions:

-----steaming liquid----- Water Salt -----mushroom sauce----- 2 c Fresh mushrooms; chopped 1/4 c Chopped onion 1 tb Dijon mustard 1/4 c Sour cream; (dairy) 1 tb All-purpose flour 1/4 ts Salt 2 tb Butter 1/3 c Milk 1 tb White wine 1/8 ts Pepper 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)