Mix herbs and spices with flour, and roll fillets with herbed flour in a plastic bag until coated.
Dip coated fillets in beaten eggs. Lightly fry fish in 3-5 T. hot oil in large pan or skillet. Turn once.
Reduce heat and add butter, wine, mushrooms, and juice of ½ lemon. Cover and simmer 10-15 minutes until mushrooms are soft.
Garnish with lemon slices. Serves 3-4.
Martha Daniels shows you how to prepare this recipe.
It's good to follow rules when preparing fish. Learn more
As always, never eat a wild mushroom unless you're certain of its identity and it has been cooked.
Learn how to cook & serve Missouri's wild bounty
Jan Phillips' award-winning book was published in 1979 and is now out of print. We've preserved it here. Learn how to turn wild Missouri plants into biscuits, fritters, jellies, juices, pancakes, pies, salads, soups, wines and more. Color illustrations help you identify plants that are poisonous or have poisonous parts.