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1. Put the first 8 ingredients in a covered dish and cook in the microwave oven 5 minutes, stirring once. Set aside.
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2. In another small covered dish, melt the butter in the microwave oven and blend in the flour and then the cream.
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3. Cook in the microwave oven until thick, stirring at least once. Blend into the mushroom mixture and stuff into the trout.
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4. Close the fish with skewers or toothpicks and place in a 2-quart rectangular baking dish.
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5. Heat the white wine, butter, and sugar in a custard cup in the microwave oven until the sugar dissolves. Pour over the fish.
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6. Cover with wax paper or plastic wrap and cook in the microwave oven 6 to 10 minutes or until the fish flakes easily.
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7. Garnish with the chopped parsley, paprika, and lemon wedges. Serve with the melted butter and lemon juice.
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TIP:
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Try this with other small-pan fish that may be available in your area. Sun fish, bull heads, fresh water perch, and others, would all lend themselves to this treatment.
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