Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sole meunière - mushroom soy cream sauce. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. Sole Meunière - Mushroom Soy Cream Sauce cookpad.japan. I had sole meuniere in Belgium, and I was blown away by the dish (I'd never had it before).
Sole Meunière - Mushroom Soy Cream Sauce is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Sole Meunière - Mushroom Soy Cream Sauce is something which I’ve loved my entire life.
To begin with this particular 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 that.
The ingredients needed to make Sole Meunière - Mushroom Soy Cream Sauce:
- Get 2 Sole
- Take 1/2 packet Shimeji mushrooms
- Get 3 Button mushrooms
- Get 1 Eggplant
- Make ready 150 ml Soy milk
- Get 1 dash Salt
- Get 1 dash Pepper
- Prepare 2 tbsp White wine
- Prepare 1 clove Garlic
- Prepare 1 tsp Katakuriko
- Prepare 1 tbsp Olive oil
- Take 1 dash Butter
- Prepare 1/4 Tomato
- Prepare 1 dash Italian parsley
- Get 1/4 Lemon
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. 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.
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.
If you bring it to a boil, it will. cookpad.japan. Heat the oil in a large frying pan. Coat the sole in seasoned flour and dust off any excess. Heat a large non stick pan and add the oil. I happened to find some sole at the supermarket near to our house, so I cooked it with mushroom cream sauce.
So that is going to wrap this up with this special food sole meunière - mushroom soy cream sauce recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
