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Sole Meunière - Mushroom Soy Cream Sauce
Sole Meunière - Mushroom Soy Cream Sauce

Before you jump to Sole Meunière - Mushroom Soy Cream Sauce recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less often, will also save electricity.

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We hope you got insight from reading it, now let’s go back to sole meunière - mushroom soy cream sauce recipe. You can have 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:
  1. You need 2 Sole
  2. You need 1/2 packet Shimeji mushrooms
  3. Get 3 Button mushrooms
  4. Take 1 Eggplant
  5. Provide 150 ml Soy milk
  6. Get 1 dash Salt
  7. Take 1 dash Pepper
  8. Use 2 tbsp White wine
  9. Take 1 clove Garlic
  10. Get 1 tsp Katakuriko
  11. Get 1 tbsp Olive oil
  12. Use 1 dash Butter
  13. Provide 1/4 Tomato
  14. Take 1 dash Italian parsley
  15. Get 1/4 Lemon
Steps 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.

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. How to make creamy mushroom sauce? Cook the mushrooms: Melt butter and olive oil together in a large frying pan then fry the mushrooms until Make the sauce: Pour the cream into the pan.

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