Mushroom Stuffing-for Fish

Sauté 1 small onion, finely diced, in 4 tablespoons butter over low heat for 5 minutes. Remove the pan from the heat and mix in 2 to 3 cups soft bread crumbs, ¼ pound thinly sliced raw mushrooms, 2 tablespoons minced parsley, and a few drops of lemon juice. Add about ¼ cup light cream, or just enough to moisten the stuffing. Season to taste with salt and pepper. Cool before using.
© Al Alex-Alexander) D. Girvan 1995. All rights reserved.