Sole Meunière - Mushroom Soy Cream Sauce. When it comes to classic French dishes, Chef Ludo Lefebvre will never shy away from the butter. And this sole meunière recipe is no exception. Pour the cream of mushroom soup into the crock of a slow cooker.

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! Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. You can cook Sole Meunière - Mushroom Soy Cream Sauce using 15 ingredients and 12 steps. Here is how you cook that.

Ingredients of Sole Meunière - Mushroom Soy Cream Sauce

You need 2 of Sole.
Prepare 1/2 of packet Shimeji mushrooms.
It's 3 of Button mushrooms.
It's 1 of Eggplant.
You need 150 ml of Soy milk.
It's 1 dash of Salt.
It's 1 dash of Pepper.
It's 2 tbsp of White wine.
It's 1 clove of Garlic.
You need 1 tsp of Katakuriko.
You need 1 tbsp of Olive oil.
You need 1 dash of Butter.
It's 1/4 of Tomato.
You need 1 dash of Italian parsley.
It's 1/4 of Lemon.

When it comes to cooking it, the simplest way is the best, as in classic sole meuniere, where butter and lemon subtly enhance the taste and texture. 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.

Sole Meunière - Mushroom Soy Cream Sauce instructions

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..

This shiitake mushroom "tortellini" with soy cream sauce came out of a family conversation we had recently about using wonton skins for ravioli. This has kind of been a pseudo-trend in and around the internet and Food Network television, and my problem with it has always been that wonton skins are. Add half of the parsley and season the sauce with salt and pepper. Pour the warm sauce over the sole and garnish with the remaining parsley. Guinea fowl in cream sauce (Pintade à la crème).