1 lb. sturgeon filets,  cut in half lengthwise & sliced

  • 1 Cup red onion, halved & sliced
  • 1 Cup fresh shitake mushrooms, stems removed halved & sliced
  • 1 can Campbell’s Golden Mushroom with sliced mushrooms soup
  • 1/4 Cup water
  • 2 Tbsp. fresh parsley finely chopped
  • 1 1/2 tsp. fresh dill finely chopped
  • cooked instant brown rice for four

Heat a skillet on medium heat. Add 2 tsp. butter, onions, and shitake mushrooms. Cover and cook for a few minutes until softened. Remove onions and mushrooms to a bowl. Add 1 tsp. butter & 2 tsp. olive oil to pan. Add sturgeon slices and cook for 1 minute on each side.


Add back mushrooms and onions, golden mushroom soup, water, parsley and dill. Heat to bubbly, turn to low and simmer for a few minutes until heated through. Serve over brown rice. This is good with fresh or frozen green beans and toasted almonds.