Fish In Mushroom Sauce – We Love God!

Those who wish to see the arguments upon the unpopular side of the great question at issue, will find them here; this is probably one of the ablest of the accessible treatises from that point of view. We cannot agree with Mr. Young, neither can we refute him. It might tax the ingenuity of the ablest prophetical writers to solve all the difficulties here started, and perhaps it would be unprofitable to attempt the task… Only fools and madmen are positive in their interpretations of the Apocalypse.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood	Jewish		1	Servings

INGREDIENTS

		Any fish filet – sole or
		melrose perfered.
2		Onions, up to 3
1/2		Mushrooms, medium-size can
2	T	Onion soup mix., up to 3
		Water

INSTRUCTIONS

Cut onions in half and then cut into slices. Sautee onions in a  little
oil. When onions are yellowish-clear, add mushrooms (use of  mushroom
depends on how much you like mushrooms). Keep on sautee  until
mushrooms are brown. Add onion soup mix and water to make a  thick
sauce. Move the mushrooms and onions to the side of pan, spread  fish
onto pan, cover the fish with the sauce and vegetables. Cover  pan with
lid and cook on low fire until fish is soft (10-15 minutes,  check with
fork).  Posted to JEWISH-FOOD digest by "Julie D. Welch"
<jwelch176@hotmail.com> on Jan 26, 1999, converted by MM_Buster v2.0l.

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