Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sole meunière - mushroom soy cream sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Sole Meunière - Mushroom Soy Cream Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Sole Meunière - Mushroom Soy Cream Sauce is something that I have loved my whole life. They’re nice and they look fantastic.
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. Skillet Chicken in Creamy Sun Dried Tomato Sauce Creamy Garlic Tuscan Salmon - Smothered in a luscious garlic butter spinach and sun-dried tomato cream sauce, you won't believe how easy, fast and simple it is to cook salmon this way!
To get started with this particular recipe, we have to first prepare a few components. 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:
- Make ready 2 Sole
- Take 1/2 packet Shimeji mushrooms
- Get 3 Button mushrooms
- Make ready 1 Eggplant
- Prepare 150 ml Soy milk
- Get 1 dash Salt
- Get 1 dash Pepper
- Get 2 tbsp White wine
- Take 1 clove Garlic
- Take 1 tsp Katakuriko
- Make ready 1 tbsp Olive oil
- Prepare 1 dash Butter
- Prepare 1/4 Tomato
- Get 1 dash Italian parsley
- Make ready 1/4 Lemon
Meunière (UK: /ˌmɜːniˈɛər/, US: /ˌmʌni-/; French: [mønjɛːʁ]) refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour. Pour the cream of mushroom soup into the crock of a slow cooker.
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.
Thus to cook something à la meunière was to cook it by first dredging it in flour. Pour the cream of mushroom soup into the crock of a slow cooker. Remove chops from the soy sauce and place on top of soup. I followed the recipe exactly for the most part. The only things I did differently was to use low sodium soy sauce and I added a can of mushrooms to the soup.
So that is going to wrap this up for this exceptional food sole meunière - mushroom soy cream sauce recipe. Thank you very much for your time. I am confident you can make this at home. There is 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, friends and colleague. Thank you for reading. Go on get cooking!
