Trout with Mushroom Sauce Truites Aux Champignons
Indulge in the luxurious flavors of French cuisine with Trout with Mushroom Sauce (Truites aux Champignons). This elegant yet approachable dish pairs tender, flaky trout fillets with a creamy, aromatic mushroom sauce enriched with shallots, garlic, and a splash of dry white wine. The combination of earthy cremini mushrooms and velvety heavy cream creates a sauce that’s both rich and comforting, while fresh parsley adds a vibrant finish. Perfectly seared with crispy skin, the trout is served with a squeeze of fresh lemon juice for a bright, zesty accent. Ready in under an hour, this recipe is an ideal choice for an impressive dinner party centerpiece or a refined weeknight meal. Serve alongside crusty bread or steamed vegetables to complement this classic French culinary delight. Keywords: trout with mushroom sauce, French trout recipe, Truites aux Champignons, creamy mushroom sauce, seared trout recipe.
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Recipe Information
Ingredients
- 4 fillets Fresh trout fillets
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 2 small Shallots
- 2 cloves Garlic cloves
- 250 grams Cremini or white mushrooms
- 1/3 cup Dry white wine
- 3/4 cup Heavy cream
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 4 pieces Lemon wedges
Instructions
Rinse and pat dry the trout fillets. Season both sides with a pinch of salt and black pepper.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
Place the trout fillets, skin-side down, into the skillet and cook for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the trout is cooked through. Remove from the skillet and set aside on a plate covered with foil to keep warm.
Finely chop the shallots and garlic. Slice the mushrooms thinly.
In the same skillet, add the remaining 2 tablespoons of butter. Sauté the shallots for 2 minutes until they are soft and translucent.
Add the garlic and mushrooms to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Deglaze the skillet with the white wine. Scrape up any browned bits from the bottom of the skillet and let the wine simmer for 2-3 minutes until reduced slightly.
Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 3-4 minutes until it thickens slightly. Season with salt and pepper to taste.
Sprinkle in the chopped parsley and stir well.
Serve the trout fillets on individual plates and spoon the mushroom sauce generously over the top.
Garnish each plate with a lemon wedge and additional parsley if desired. Serve immediately.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.3 g | 53% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 651 mg | 28% | |
| Total Carbohydrate | 7.1 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
