Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, sole meunière - mushroom soy cream sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sole Meunière - Mushroom Soy Cream Sauce I had sole meuniere in Belgium, and I was blown away by the dish (I'd never had it before). I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce. Do not bring the sauce to a boil once you add the soy milk.
Sole Meunière - Mushroom Soy Cream Sauce is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Sole Meunière - Mushroom Soy Cream Sauce is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook sole meunière - mushroom soy cream sauce using 15 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Sole Meunière - Mushroom Soy Cream Sauce:
- Prepare 2 Sole
- Make ready 1/2 packet Shimeji mushrooms
- Prepare 3 Button mushrooms
- Prepare 1 Eggplant
- Get 150 ml Soy milk
- Make ready 1 dash Salt
- Prepare 1 dash Pepper
- Get 2 tbsp White wine
- Make ready 1 clove Garlic
- Prepare 1 tsp Katakuriko
- Make ready 1 tbsp Olive oil
- Prepare 1 dash Butter
- Make ready 1/4 Tomato
- Prepare 1 dash Italian parsley
- Make ready 1/4 Lemon
Do not bring the sauce to a boil once you add the soy milk. I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce. Do not bring the sauce to a boil once you add the soy milk. Add chicken and onions and toss to evenly coat.
Instructions to make Sole Meunière - Mushroom Soy Cream Sauce:
- Fillet the sole, and pat dry with paper towels.
- Cut the egg plant into 1.5 cm thick and the same width as the sole fillet. Cut the shimeji into the length so that the caps stick out when wrapped with the fillet.
- Coat a frying pan with oil, season the egg plant and shimeji with salt and pepper, and cook lightly.
- Blanch the tomato, peel, remove the seeds, and cut into 1 cm cubes.
- To make the sauce. Lightly crush the garlic with a knife, julienne the onion, slice the mushrooms, and cut the shimeji into bite-size pieces.
- Pour the olive oil into a pot, and sauté the garlic and onion without burning.
- When the onion has cooked through, add the mushrooms, and sauté. Add the white wine, and sauté quickly.
- Lower the heat, and add the soy milk. Season with salt and pepper. Once you have added the soy milk, do not bring to a boil.
- Add katakuriko dissolved in water to thicken the sauce. Remove the sauce from the heat if possible.
- Season the sole fillets with salt and pepper, and wrap the egg plant and shimeji from Step 3. Secure the rolled end with a toothpick, and lightly dust with plain flour.
- Coat the frying pan with olive oil, add butter, and sauté the rolled sole fillets. Cover the pan with a lid and steam-fry.
- Warm up the sauce. Once the sole has cooked through, remove the toothpicks, and transfer to serving plates. Pour the sauce, garnish with tomato, parsley, and lemon, and it's done.
Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. In a medium-size saucepan over moderate heat, melt butter. Gradually whisk in reserved poaching liquid, cream, salt, and white pepper. Uncover fish and pour off any accumulated liquid. In a large nonstick frying pan, melt the butter over moderate heat.
So that’s going to wrap this up with this exceptional food sole meunière - mushroom soy cream sauce recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
