1 lb. fresh mushrooms or 6-8 oz. sliced mushrooms
2 tbsp. butter
2 tbsp. chopped onion
1 sm. clove garlic, minced
3 tbsp. chopped parsley
1 1/2 lb. filet of sole or flounder
Salt and pepper
1 (10 1/2 oz.) can shrimp soup, undiluted
Grated Parmesan cheese

Clean mushrooms or drain canned ones. Saute onions, mushrooms, and garlic in butter 3-5 minutes. Add 2 tablespoons parsley. Season filets with salt and pepper. Place sauteed mixture on filets and roll up; fasten with toothpicks.

Place in large skillet; pour shrimp soup over. Cover and cook over low heat 7-10 minutes. Do not boil. Garnish with remaining parsley and cheese. Makes 4 servings.