Trout With Mushroom Sauce Truites Aux Champignons Recipes

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CROUTES AUX CHAMPIGNONS (MUSHROOMS ON TOAST)



Croutes Aux Champignons (Mushrooms on Toast) image

From A Taste of Switzerland. If you love wild mushrooms, try this! Good country bread, topped with sauted creamy mushrooms and melted cheese. Serve with a green salad and glass of wine for a light meal.

Provided by IngridH

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup onion, chopped
2 tablespoons butter
1 lb wild mushroom, sliced (chanterelles, cepes, or whatever you like)
salt
pepper
7 ounces dry white wine
4 ounces cream
4 slices bread, a hearty country bread is best
4 tablespoons grated parmesan cheese (or Sbrinz, if you can get it)

Steps:

  • Preheat broiler.
  • Melt the butter in a large skillet. Add the onion, and cook until softened, but not brown. Add the mushrooms, season with salt and pepper to taste. Cover and cook over medium heat until the juices start to run. Uncover, and cook until the liquid evaporates.
  • Add the wine, reduce by half. Add the cream, stir, and let simmer a few minutes, until thickened.
  • Toast the bread, and place on a baking sheet. Top with the mushroom mixture and grated cheese.
  • Place the toasts under the broiler, just until the top starts to brown. Serve immediately.

PORK AUX CHAMPIGNONS (FRENCH PORK WITH MUSHROOMS)



Pork Aux Champignons (French Pork With Mushrooms) image

This definitely company-worthy & easy-to-fix recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin (& the pic) made my eyes grow wide & my mouth water. Per his intro, "The art of simmering is a very important part of bistro cooking. All you have to do is combine all the ingredients, put them in a skillet (or casserole dish) & allow to cook b4 enjoying the rich flavors." Even that part of the recipe won me over. A white Burgundy (Rully or Pouilly-Fuisse) was suggested to accompany this dish. *Enjoy* ! *Edited To Add* In response to reviewer comments, I added the word *whole* to help describe the spice cloves, suggested med-sized shallots & gave options for the onion ingredient. :-)

Provided by twissis

Categories     Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

800 g pork tenderloin (2 tenderloins, ea weighing 400 gm)
olive oil (for frying)
salt & freshly ground black pepper
500 g button mushrooms
2 garlic cloves (minced)
1 bay leaf
2 whole cloves
3 shallots (med size)
8 baby onions (use cocktail, pearl or sml boiler size onions ~ your choice)
1 small fresh thyme sprig
250 ml single cream

Steps:

  • Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
  • Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
  • Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
  • Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.

SOLE FLORENTINE AUX CHAMPIGNONS



Sole Florentine Aux Champignons image

Make and share this Sole Florentine Aux Champignons recipe from Food.com.

Provided by Sageca

Categories     Spinach

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh spinach, cleaned
1 lb sole fillet
1/2 teaspoon Old Bay Seasoning
1 teaspoon olive oil
3 green onions, chopped
1 garlic clove, crushed
2 cups mushrooms, sliced
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons flour
1/2 cup light cream or 1/2 cup milk
2 tablespoons parmesan cheese, grated

Steps:

  • Preheat oven 375°F.
  • Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
  • Top with the sole filet and sprinkle with Old Bay seasoning.
  • In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
  • Spoon over sole.
  • Cover and bake for 20 minutes; uncover and bake another 5 minutes.

Nutrition Facts : Calories 253, Fat 10, SaturatedFat 4.7, Cholesterol 76.4, Sodium 666.6, Carbohydrate 12.7, Fiber 4.5, Sugar 1.7, Protein 30.4

TROUT WITH LIME & THYME



Trout With Lime & Thyme image

This is a delicious and easy preparation for trout; simply marinate for a bit in lime, thyme and garlic and grill, broil or saute as you normally would. It's refreshing and different. Prep time includes marinating.

Provided by EdsGirlAngie

Categories     Trout

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 7

2 trout fillets
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1/2 tablespoon dried thyme
2 cloves garlic, minced
1/2 teaspoon coarse-grind black pepper
1/8-1/4 teaspoon cayenne pepper
1 lime, juice of

Steps:

  • In a plastic zipper bag, combine all ingredients and mix well to coat the fish fillets.
  • Allow to marinate in the refrigerator at least 2 hours.
  • When ready to cook, discard marinade and grill, broil or saute trout as you normally would (I like to saute it for about 10 to 15 minutes total, turning once, until fish flakes easily).

Nutrition Facts : Calories 188.7, Fat 12.1, SaturatedFat 1.9, Cholesterol 45.8, Sodium 42.5, Carbohydrate 3.3, Fiber 0.5, Sugar 0.4, Protein 16.8

BAKED TROUT WITH GARLIC & MUSHROOMS



Baked Trout with Garlic & Mushrooms image

Make and share this Baked Trout with Garlic & Mushrooms recipe from Food.com.

Provided by Dawnab

Categories     Lunch/Snacks

Time 32m

Yield 5 serving(s)

Number Of Ingredients 11

5 (3/4 lb) trout
1/2 cup olive oil
5 cloves garlic, chopped
fresh ground black pepper
salt
1/2-3/4 lb fresh mushrooms
1/4-1/2 cup butter
4 tablespoons fine dry breadcrumbs
4 green onions, sliced
3 fresh lemons (or lemon concentrate)
2 tablespoons minced parsley

Steps:

  • To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.
  • Slice mushrooms and place half in the bottom of a shallow baking dish.
  • Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.
  • Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.
  • If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.
  • Meanwhile melt butter, add to olive oil and the juice of 2 lemons.
  • Pour slowly over fish saving about half of the mixture.
  • Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.
  • Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.
  • Just before the fish are done, saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate.
  • Garnish with a few lemon wedges and a few sprigs of fresh parsley.
  • Serve this Italian Trout recipe with rice, or Italian pasta, and a vegetable.

Nutrition Facts : Calories 825.8, Fat 53.9, SaturatedFat 12.8, Cholesterol 221.6, Sodium 304.1, Carbohydrate 10.6, Fiber 2.1, Sugar 2.4, Protein 73.7

WHOLE BAKED TROUT WITH MUSHROOMS



Whole Baked Trout with Mushrooms image

Categories     Fish     Mushroom     Bake     Trout     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons vegetable oil
6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
1 1/2 cups chopped onion
1 large celery stalk, chopped
3 tablespoons minced fresh parsley
1 1/2 teaspoons dried thyme
3 ounces thinly sliced prosciutto, chopped
4 whole trout (about 12 ounces each), cleaned, boned
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter, melted

Steps:

  • Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in prosciutto. Season filling to taste with salt and pepper. Cool. (Filling can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Butter large baking sheet. Open fish as for book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
  • Bake until cooked through, about 30 minutes. Transfer to platter.

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