Fish in Cream Sauce with Mushrooms

Fish in Cream Sauce with Mushrooms

I made this first on 4/16-90.  We used fresh flounder and Lake Niagara wine.  It was delicious.
8 servings.
8 oz mushrooms, diced
2 green onions, finely chopped
2 Tbl butter
2 lbs fish fillets, cut into serving pieces
3/4 cup dry white wine
1 Tbl lemon juice
2 Tbl butter
2 Tbl flour
1/2 c whipping cream
1 tsp salt
1/4 tsp white pepper
1/4 c shredded Swiss cheese

Cook and stir mushrooms and green onions in 2 Tbl butter in 10-inch skillet until mushrooms are tender, about 3 minutes; remove from skillet.  Place fish in skillet; add wine, lemon juice, and just enough water to cover fish.  Heat to boiling; reduce heat.  Cover and simmer until fish flakes easily with fork, 4-5 minutes.  Remove fish with slotted spoon to platter; keep warm.

Heat liquid in skillet to boiling; boil until reduced to 1 cup, 7 or 8 minutes.  Pour liquid into measuring cup; reserve.  Heat 2 Tbl butter in skillet until melted; stir in flour.  Cook and stir 1 minute; remove from heat.  Stir in reserved liquid and the whipping cream.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in mushrooms, green onions, salt and pepper.  Drain excess liquid from fish.  Spoon sauce over fish; sprinkle with cheese.  Set oven control to broil and/or 550 degrees.  Broil fish 2-3 inches from heat just until cheese is melted, 2-3 minutes.
Recipe is from Betty Crocker International Cookbook, copyright 1980