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.