2 (7 3/4 ounce) cans salmon
1 medium green pepper, seeded and chopped
3/4 cup butter or margarine
2 tablespoons flour
1 can mushroom stems and pieces with juice
1 cup sour cream
2 tablespoons chopped fresh parsley
1 tablespoon grated onion
1/4 teaspoon pepper

Flake salmon with its juice, crushing bones.

Saut