|Flour||3⁄4 Cup (12 tbs)|
|Freshly ground pepper||To Taste|
|Margarine||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Chopped parsley||4 Tablespoon|
|Chopped chives||1 Tablespoon|
Combine flour, salt, pepper and thyme; roll trout in seasoned flour.
Cook trout in margarine in skillet over low heat until browned on both sides.
Place trout on heated platter; keep hot.
Brown butter in saucepan.
Add mushrooms; saute for 5 minutes.
Add lemon juice, parsley, chives and salt.
Simmer, stirring constantly, until heated through; pour over trout.
Garnish with lemon slices dusted with paprika.