1/4 c. butter
2 c. sliced 1/4 inch fresh mushrooms
1/4 c. lemon juice
1/4 tsp. pepper
1/4 tsp. paprika
1 lb. fresh or frozen sole fillets (not breaded), cut into 4 equal pieces
1/4 c. fresh parsley or dried 1 tbsp. parsley

In 10 inch skillet, melt butter. Add mushrooms, lemon juice, pepper, and paprika. Cook over medium heat, stirring occasionally, until mushrooms are tender (4 to 6 minutes). Add sole. Spoon sauce over fillets. Cover container, cooking until fish flakes with fork, 5 to 8 minutes. Sprinkle with parsley, if desired. Sauce pan juices over rice. Yield: 4 servings.