Trout & mushrooms in cream

Yield: 4 Servings

Ingredients:

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

Instructions:

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.