---------- 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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