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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 Foods That Make You Happy.

Most of us believe that comfort foods are bad for us and that we need to stay away from them. If your comfort food is candy or junk food this holds true. At times, comfort foods can be perfectly nourishing and good for us to consume. There are a number of foods that, when you eat them, could boost your mood. If you seem to be a little bit down and in need of an emotional pick me up, try a number of these.

Eggs, would you believe, are fantastic for helping you combat depression. Just be sure that you do not toss the yolk. The yolk is the most important part of the egg iwhen it comes to helping raise your mood. Eggs, the yolk in particular, are rich in B vitamins. These B vitamins are terrific for helping to boost your mood. This is because they help in improving the function of your neural transmitters, the components of your brain that control your mood. Eat an egg and cheer up!

Now you can see that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try these tips instead!

We hope you got benefit from reading it, now let’s go back to sole meunière - mushroom soy cream sauce recipe. You can cook sole meunière - mushroom soy cream sauce using 15 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Sole Meunière - Mushroom Soy Cream Sauce:
  1. Get 2 Sole
  2. Get 1/2 packet Shimeji mushrooms
  3. Provide 3 Button mushrooms
  4. Provide 1 Eggplant
  5. Take 150 ml Soy milk
  6. You need 1 dash Salt
  7. Prepare 1 dash Pepper
  8. Prepare 2 tbsp White wine
  9. You need 1 clove Garlic
  10. Take 1 tsp Katakuriko
  11. Prepare 1 tbsp Olive oil
  12. Take 1 dash Butter
  13. Take 1/4 Tomato
  14. You need 1 dash Italian parsley
  15. Take 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.

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