8 thin sole or flounder fillets
2 onions, chopped
2 tablespoons butter
8 ounces Shiitake mushrooms, or other mushrooms
2 tablespoons fresh parsley, checked and chopped
salt & pepper to taste
2 tablespoons flour
1 cup heavy cream
3/4 cup dry white wine
prepare the filling:
In a large skillet, sauté onions in butter until translucent, do not brown. Add the mushrooms and parsley. Cook 5 minutes until mushrooms are soft. Season with salt and pepper. Remove from heat. Divide mixture in half and remove one half from the pan. Set aside the mushrooms remaining in the pan as this will be used later for the sauce.
Preheat oven to 400 degrees. Place the fish fillets on your work surface.
Divide the mushroom mixture among the 8 fillets, placing the filling at one end of the fillet. Roll up each fillet and place in a well greased ceramic or glass baking dish. Set aside.
To the remaining mushroom mixture in the skillet, add the flour cream and wine. Bring to a boil, stirring constantly. Pour the sauce over the fillets. Bake 20 minutes. Serve hot with generous amounts of sauce. Serves 8