Green Chile Sole Casserole

Makes 4 servings

pound mushrooms, rinsed

tablespoons butter or olive oil

/2 cup chopped onion

(7 ounce) can diced green chiles

tablespoons all−purpose flour

/4 cup fat−skimmed chicken broth

/2 cup sour cream

tablespoon lime juice

pound sole fillets

Salt

Trim and discard discolored stem ends from mushrooms; thinly slice mushrooms. In a 10− to 12−inch

frying pan over high heat, stir mushrooms in 1 tablespoon butter often until lightly browned, 12 to 15

minutes. Spoon into a shallow 1 1/2−quart casserole or divide equally among 4 shallow ramekins

(about 1 1/2 cups each).

Add remaining butter and the onion and chiles to pan. Stir often until onion is limp, about 5 minutes.

Add flour, mix well, and stir in broth. Puree mixture in a blender or food processor; return to pan.

Add sour cream and stir over high heat until boiling. Remove from heat and add lime juice. Rinse fish,

arrange in an even layer over mushrooms in casserole (or equally in ramekins), and cover with sauce.

Bake at 400 degrees F until fish flakes when prodded, 12 to 15 minutes. Season with salt.

Yield: 4 servings

Green Chile Sole Casserole

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