Dads Mushroom Masterpiece Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: 6-8 oz. trout steaks, or sal ----steaming liquid-----
Water,
Salt ----mushroom sauce-----,
2 cup: Fresh mushrooms, chopped
1/4 cup: Chopped onion,
1 tbsp: Dijon mustard,
1/4 cup: Sour cream, (dairy)
1 tbsp: All-purpose flour,
1/4 tsp: Salt,
2 tbsp: Butter,
1/3 cup: Milk,
1 tbsp: White wine,
1/8 tsp: Pepper,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp