1/2 lb. Fresh mushrooms, sliced
6 tablespoons butter
1 1/2 lb. Cooked salmon, in pieces
8-10 cooked artichoke hearts, coarsely chopped
1/4 cup all-purpose flower
1 1/2 cups light cream
1/2 cup dry sherry
1 tablespoon Worcestershire sauce
Salt and Pepper
1/4 teaspoon paprika
1/2 cup grated Parmesan cheese
Cooked shrimps for garnish
Sauté mushrooms in 2 tablespoons of butter until soft. Layer a 3 quart casserole with mushrooms, salmon and artichoke hearts.
In saucepan melt the remaining butter until foamy; add flour, cook, stirring, approx. 3 minutes. Gradually add cream, stirring constantly; cook over medium heat until sauce is well blended and thickened. Add the Sherry. Worcestershire sauce and seasoning. Pour in casserole over vegetables and fish; sprinkle with cheese. Bake 30-40 minutes until hot and lightly browned. Before serving, garnish with shrimps.
Recipe provided by the Chilean Fresh Fruit Association
http://www.cffausa.org
