Ingredients:

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

Methods:

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.

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