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Trout with Mushrooms

Total Time

Prep/Total Time: 30 min.


4 servings

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.


  • 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


  1. 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.
  2. 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.

Nutrition Facts

1 each: 330 calories, 27g fat (16g saturated fat), 98mg cholesterol, 347mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 12g protein.

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