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Trout with Mushrooms

 Trout with Mushrooms
A mild lemon sauce accented by fresh mushrooms complements these tender trout fillets from Kathy Kittell of Lenexa, Kansas. "When fish is on sale, I buy plenty to serve to my large brood, because it always gets eaten up right away," she notes.
4 ServingsPrep/Total Time: 30 min.


  • 1/2 pound fresh mushrooms, sliced
  • 6 tablespoons butter, divided
  • 2 tablespoons minced fresh parsley
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 trout fillets (about 6 ounces each)
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon lemon juice


  • In a large skillet, saute mushrooms in 2 tablespoons butter until
  • tender. Stir in parsley. Remove mushrooms to a serving platter; keep
  • warm. Combine flour and salt in a shallow dish; coat fillets with
  • flour mixture on both sides. Add 2 tablespoons butter to the
  • skillet. Cook trout over medium heat for 8-10 minutes on each side
  • or until fish flakes easily with a fork; arrange over mushrooms.
  • For sauce, melt remaining butter in a small saucepan. Gradually stir
  • in cream and lemon juice. Bring to a boil for 3-4 minutes or until
  • slightly thickened, stirring constantly. Serve over trout and
  • mushrooms. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 330 calories, 27 g fat (16 g saturated fat), 98 mg cholesterol, 347 mg sodium,

2 of 2

Trout with Mushrooms (continued)

Nutritional Facts: 11 g carbohydrate, 1 g fiber, 12 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.