Another new recipe! You'll be happy to know that this recipe is, again,
really easy to make and can be made in under 30 minutes. You can
substitute noodles for the instant brown rice if you don't care for or
don't have brown rice.
- 1 lb. sturgeon filets, cut in half lengthwise & sliced
- 1 Cup red onion, halved & sliced
- 1 Cup fresh shitake mushrooms, stems removed, halved & sliced
- 1 can Campbell's Golden Mushroom with sliced mushrooms soup
- 1/4 Cup water
- 2 Tbsp. fresh parsley, finely chopped
- 1 1/2 tsp. fresh dill, finely chopped
- cooked instant brown rice for four
- 3 tsp butter & 2 tsp. olive oil
Heat a skillet on medium heat. Add 2 tsp. butter, onions, and shitake
mushrooms. Cover and cook for a few minutes until softened. Remove onions
and mushrooms to a bowl. Add 1 tsp. butter & 2 tsp. olive oil to pan. Add
sturgeon slices and cook for 1 minute on each side.
Add back mushrooms and onions, golden mushroom soup, water, parsley and
dill. Heat to bubbly, turn to low and simmer for a few minutes until
heated through. Serve over brown rice. This is good with fresh or frozen
green beans and toasted almonds. Serves 4.
