Trout and Mushrooms in Cream

• 13 cup butter or margarine
• 1/2 pound mushrooms
• 2 tablespoons parsley leaves chopped
• 4 each trout
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 13 cup heavy whipping cream

1. In a wide frying pan, melt butter over medium-high heat; add mushrooms and saute, stirring frequently, until golden and brown (about 5 minutes).
2. Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon.
3. Arrange evenly to cover bottom of a large warm serving platter; keep warm.
4. Set pan aside.
5. Wipe fish with damp cloth, inside cavities and outside.
6. Coat fish with flour; shake off excess.
7. Arrange in single layer on wax paper within reaching distance of range.
8. Return pan to medium heat; add salt to remaining butter.
9. Place in pan as many fish as will fit without crowding.
10. Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork.
11. For a 1-inch fish allow 10 minutes total - 5 minutes on each side.
12. When fish is done, remove from pan and arrange on top of mushrooms; keep warm.
13. Repeat process with remaining fish.
14. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings.
15. Spoon immediately over fish and mushrooms and serve.

butter, mushrooms, parsley, trout, salt, lemon juice, heavy whipping cream

Taken from recipeland.com/recipe/v/trout-mushrooms-cream-45682 (may not work)