Fish Fillets In Cream Of Mushroom Food

FISH FILLETS IN CREAM OF MUSHROOM

Steps:

• Season the fish with salt and pepper. Add the oil to a hot pan and set the fish to brown, be sure they don't stick or burn.
• Add the Progresso™ cream to a pot over medium heat with the minced garlic and let cook for 5 minutes.
• Add the cream to the pan with the fish until the fillets are covered and lower the heat. Serve.

FISH FILLETS WITH MUSHROOM-LEMON SAUCE

Steps:

• Saute mushrooms and green onions in butter in a large skillet until the vegetables are tender. Add flour, stirring well. Cook for 1 minute, stirring constantly. Gradually stir in the milk.
• Add parsley, salt, grated lemon rind, and pepper. Bring to a boil.
• Arrange the fish fillets in a single layer over the sauce in the skillet; carefully spoon the sauce over the fillets. Cover, reduce heat, and simmer 12 to 15 minutes or until the fish flakes easily when tested with a fork (depends on the thickness of your fillets).
• Serve the fish topped with the sauce.

FISH FLORENTINE

Steps:

• Gather the ingredients.
• Grease a 2-quart baking dish. Preheat oven to 375 F.
• Arrange thawed spinach in the bottom of the baking dish . Top with the fish fillets. Sprinkle fish with salt and pepper. Spread condensed cream of mushroom soup over the fish fillets.
• Toss breadcrumbs with the melted butter until thoroughly coated. Sprinkle over the soup layer.
• Bake for 25 to 30 minutes, until the fish flakes easily with a fork.
• Serve and enjoy.

HADDOCK GRATIN WITH MUSHROOM CREAM SAUCE

Steps:

• Gather the ingredients.
• Heat the oven to 375 F / 190 C / Gas 5. Sprinkle fish pieces lightly with salt, pepper, and dried herb blend. Arrange the fillets in a shallow baking dish or individual au gratin dishes or ramekins.
• In a saucepan, melt 3 tablespoons butter over medium-low heat. Add garlic and mushrooms; slowly saute until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter. Continue cooking, stirring, for 2 minutes.
• Gradually stir the cream into the flour mixture. Stir in sherry. Continue cooking and stirring until thickened. Add salt, pepper, and paprika, to taste. Spoon over the haddock
• Melt the remaining 1 tablespoon butter over low heat; add bread crumbs and stir to combine thoroughly. Sprinkle bread crumbs over haddock and sauce. Bake in the preheated oven for about 25 minutes, or until fish flakes easily with a fork.
• If desired, sprinkle with a little shredded or grated cheese and continue baking for 2 to 4 minutes longer to melt cheese.

FISH FILLETS WITH MUSHROOM SAUCE

Steps:

• Enjoy.

PAN-FRIED FISH WITH BACON-MUSHROOM SAUCE

Steps:

• For Bacon-Mushroom Sauce:.
• Put bacon & onion in a sml saucepan over med-heat. Stir constantly & cook for 2 min or till onion is soft.
• Add cream, shallots & cornstarch blended w/water. Stir constantly till mixture boils & begins to thicken.
• Add mushrooms, simmer for 1 min & set aside.
• For Fish Fillets:.
• Dredge fish fillets in flour & shake off any excess (I just shake them gently in a sml plastic bag filled w/the flour).
• Heat butter in a lrg frying pan, add fish in a single layer & cook over med-heat for about 4 min on ea side or till fish is tender.
• To Serve: Spoon sauce equally over ea fish fillet & serve immediately (I also sprinkle the final assembly w/fresh parsley & a few capers).
• NOTE: If the sauce becomes thicker than desired, warm gently over low heat & add sml amts of milk or cream to thin it to your desired consistency.

FILLET BUBBLY BAKE

Steps:

• Cut the frozen fillets in four portions.
• Place in a shallow greased casserole.
• Mix the mushroom soup, onion, lemon juice and water and pour over the fillets.
• Top with grated cheese (I sometimes use a bit more than 1/2 cup).
• Bake in hot over (450 degrees) for 20 minutes or until done.

HADDOCK BUBBLY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

FISH FILLETS WITH CREAM SAUCE AND MUSHROOMS

Steps:

• Set oven to broiler heat.
• Melt 1/4 cup butter in a large skillet over medium heat.
• Add in mushrooms; saute for about 7-8 minutes.
• Add in the garlic (if using) and saute for another 2 minutes.
• Add in brandy or Cognac; simmer until the liquid reduces to a glaze.
• Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes).
• Season the sauce with salt and pepper.
• In another skillet melt 1/4 cup butter over medium heat.
• Season the fish fillets with salt and pepper.
• Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through.
• Transfer the fish to a broiler-proof baking dish.
• Spoon the sauce over the fillets.
• Sprinkle with Gruyere cheese over the top.
• Broil until the cheese melts (about 2 minutes).
• Delicious!

SOUR CREAM FISH FILLETS

Steps:

• If fish fillets are large, cut into serving pcs.
• Pat fish dry.
• Arrange in ungreased 12 x 7&1/2in baking dish.
• Cook and stir mushrooms and onion in butter until mushrooms are golden, about 3 minutes.
• Spoon mushrooms mixture over fish; sprinkle with salt and pepper.
• Mix sour cream and cheese.
• Spread over mushroom mixture.
• Sprinkle with bread crumbs.
• Bake ucovered at 350 degrees F until fish flakes easily with fork, 25 to 30 minutes.
• Sprinkle with paprika and parsley.

CATFISH FILLETS WITH MUSHROOM CREAM SAUCE

Steps:

• Set oven to broil.
• Salt and pepper fish on both sides. Set aside.
• Combine butter, oil and garlic in small saucepan over low heat until butter is melted.
• Saute the mushroom in medium size skillet in 1/2 of the butter/oil mix.
• Remove from heat and add the Booze. :-) Return to heat and cook until it becomes a glaze.Add the tomatoes, Thyme and cream. Simmer for 10 minutes until it thickens.
• Add salt and pepper to taste. (remember the fish is already salted and peppered).
• In another skillet heat the remaining butter/oil mixture.
• Saute the fish in it for 3-4 minute on each side. Just until cooked through. (thicker fillet will take longer).
• Transfer the fish to broiler proof dish and spoon the sauce over it. Sprinkle with the cheese and broil until cheese melts.Yum! :-).

OVEN-ROASTED FISH AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
• Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

BAKED FISH CASSEROLE

Steps:

• Sautee onions and mushrooms in butter.
• Add some Lawry's Seasoning Salt.
• Sautee until onions are tender and transparent.
• Add the soup, cheeses, salt & pepper to taste, Lawry's Seasoning to taste, garlic powder to taste, basil, crab, milk or wine.
• Simmer until creamy.
• Line fish in a single layer in a greased 9 by 13 pan.
• Sprinkle some salt on the fish.
• Pour cheese mixture over the fish.
• Sprinkle enough crushed crackers to cover the sauce.
• Top off by sprinkling grated parmesean cheese over the top.
• Bake uncovered in a 350 degree oven for 30 to 40 minutes(or until fish flakes with a fork).
• Serve immediately.