How to Make Mario Batali Sole Meunière - Mushroom Soy Cream Sauce

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, sole meunière - mushroom soy cream sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sole Meunière - Mushroom Soy Cream Sauce is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Sole Meunière - Mushroom Soy Cream Sauce is something that I have loved my whole life.

To get started with this 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:

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

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