Trout With Mushroom Sauce ( Truites Aux Champignons)

"A great sauce, with wild or cultivated mushrooms, perfectly compliments the delicate flavor of Trout. For Zaar World Tour 8"
photo by Jostlori photo by Jostlori
photo by Jostlori
photo by IngridH photo by IngridH
Ready In:




  • Melt the butter in a large frying pan. Dust the fillets with flour and gently cook in the butter for 4-5 minutes, turning once. Remove from pan and keep warm.
  • Put the mushrooms, sage and garlic in the pan and saute until softened. Pour in the wine and briskly boil until the alcohol has evaporated. Pour in the cream, simmer, adjust seasonings.
  • Place the cooked fish on warmed plates, spoon the sauce over the top. Garnish with fresh sage.

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  1. This was really good! I'm not generally a big fan of trout, but I really enjoyed it tonight. The cooking time was spot on, which meant the the delicate fish was not overcooked- one of my usual problems with trout. The sauce was great; very simple ingredients, not fussed over, and everyone loved it. In fact, I found myself dredging my potatoes in the sauce left on the serving platter to get every last bit of goodness off of the plate. Today I used plain cremini mushrooms, but I think chanterelles would have taken it over the top. This would be good with any mild white fish- flounder, sole, tilapia fillets; the cream sauce will compliment any of them. Loved it, and will make it again! Made for ZWT8.
  2. Delicious! We used red snapper and it worked beautifully with this reicpe. The mushroom sauce is so yummy. I subbed about 1/2 t dried sage for the fresh. Easy and delicious. Made in memory of Pammyowl.
  3. Yum, this was great! We haven't been able to get fresh sage lately, so I used dried rubbed sage. It was still delicious! What I loved even more was that it was so easy and quick to make. A keeper of a recipe... Made for Pammy's Cookathon.
  4. Excellent elegant dish! Luckily, I have fresh sage on the window sill. This was the best trout I've ever had - no big trout fan here. For the butter, I used clarified butter, and for the cream a mix of almond cream and full fat sheep's yogurt. I'll make this again for sure. Thanks for sharing :)<br/>Made for PAC Spring 2013
  5. This is delicious! I didn't have fresh sage, so used dried. I'm sure it would have been even better with fresh. I'll be making this recipe quick and easy to make and so delicious. I just used plain white mushrooms, and was amazed at the flavor I got in the sauce. Thanks for sharing! Made for Football Tag!


<p><img src= alt=width=320 height=234 /><img src= alt=width=160 height=160 /><img src= alt=width=160 height=90 /> alt= /&gt;I &nbsp;am an avid cook and baker. I have a Farmers Market stand where I sell breads and sweets. I am really enjouing my stand, as I get to make all kinds of breads, although the sweets are the big attraction! I am married to theworlds &nbsp;most wonderful man, have an aan amazingly &nbsp;brilliant child (of course I would say that!). &nbsp;In short, I am a verry happy, cheerful woman. Baking bread is my passion, but I love to cook anything.&nbsp;</p> <p>I have two great dogs, Jack and Lucy, a black lab and a boxer/pitbull mix, respectively.</p> <p>My rating system;</p> <p>5 stars= great, had fun making it and will make again</p> <p>4= made some changes as the recipe needed tweaking</p> <p>3= probably will not make again</p> <p>I will not post a 2 or 1 star rating, I'd rather post the review with no stars and share some possible fixes:)</p>
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