Creamed Salmon with Mushrooms
|Minced onion||1 Tablespoon|
|Finely chopped shallot||1 1⁄2 Teaspoon|
|Fresh mushrooms||1⁄4 Pound, thinly sliced|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Canned clam juice/Liquid from canned salmon||1⁄4 Cup (4 tbs) (Bottled Clam Juice)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Canned salmon||1 Pound, drained and broken into bite-size pieces|
|Toast triangles/Baked patty shells||1 Cup (16 tbs)|
Heat butter in deep skillet.
Add onion and shallot, stirring until onion wilts.
Mix in mushrooms.
Sprinkle evenly with flour
Add wine and salmon liquid, stirring rapidly with wire whisk until thickened and smooth.
Simmer 5 minutes.
Add cream, parsley and salt and pepper to taste.
Fold in salmon and heat through.