Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sole meunière - mushroom soy cream sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Sole Meunière - Mushroom Soy Cream Sauce is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Sole Meunière - Mushroom Soy Cream Sauce is something which I’ve loved my whole life.

To get started with this recipe, we must 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:

1. Get 2 Sole
2. Prepare 1/2 packet Shimeji mushrooms
3. Make ready 3 Button mushrooms
4. Make ready 1 Eggplant
5. Take 150 ml Soy milk
6. Take 1 dash Salt
7. Prepare 1 dash Pepper
8. Get 2 tbsp White wine
9. Make ready 1 clove Garlic
10. Prepare 1 tsp Katakuriko
11. Get 1 tbsp Olive oil
12. Take 1 dash Butter
13. Prepare 1/4 Tomato
14. Take 1 dash Italian parsley
15. Make ready 1/4 Lemon

Instructions to make Sole Meunière - Mushroom Soy Cream Sauce:

1. Fillet the sole, and pat dry with paper towels.
2. 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.
3. Coat a frying pan with oil, season the egg plant and shimeji with salt and pepper, and cook lightly.
4. Blanch the tomato, peel, remove the seeds, and cut into 1 cm cubes.
5. 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.
6. Pour the olive oil into a pot, and sauté the garlic and onion without burning.
7. When the onion has cooked through, add the mushrooms, and sauté. Add the white wine, and sauté quickly.
8. 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.
9. Add katakuriko dissolved in water to thicken the sauce. Remove the sauce from the heat if possible.
10. 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.
11. Coat the frying pan with olive oil, add butter, and sauté the rolled sole fillets. Cover the pan with a lid and steam-fry.
12. 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.

So that’s going to wrap it up for this special food sole meunière - mushroom soy cream sauce recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!