Fillets of Sole

Ingredients

12 sole fillets
1/2 lb fresh mushrooms
1 medium onion, finely chopped
6 tbsp butter
1 tbsp minced parsley
salt
1/4 lb cooked cleaned shrimp, finely chopped
6 tbsp sifted all-purpose flour
3 tbsp lemon juice
1 cup fish stock
freshly ground pepper to taste
1 egg yolk, well beaten

Method

  1. Mince 3 of the sole fillets and chop half of the mushrooms.
  2. Saute the onion in 1 tablespoon of the butter until soft, but not brown. Add the chopped mushrooms and saute for 3 minutes longer.
  3. Remove from the heat and add the parsley, 1/4 teaspoon of salt, the minced sole and the shrimp.

  4. Combine 1/2 cup of water and 1 tablespoon of the butter in a small saucepan and bring to a boil. Stir in 4 tablespoons of the flour and 1 teaspoon of salt and beat with a wooden spoon until smooth.
  5. Remove from the heat. Add the shrimp mixture and mix thoroughly.
  6. Reserve 2 tablespoons of the mixture. Spread 1 side of the 9 remaining sole fillets with the remaining mixture, then roll up from the tail to the broad end and secure each roll with a tooth pick.
  7. Place the rolled fillets in a buttered baking dish. Melt the remaining 4 tablespoons of butter and pour over the fillets, then drizzle 2 tablespoons of the lemon juice over the fillets.
  8. Cover the baking dish with aluminum foil. Bake in a preheated 375ºF oven for about 20 minutes or until the fillets are tender.
  9. Place the rolled fillets on a hot serving dish and keep warm.
  10. Add the remaining 2 tablespoons of flour to the pan juices and mix well, then add the reserved parsley mixture. Add the fish stock gradually and cook over low heat, stirring constantly, until thickened.
  11. Slice the remaining 1/4 pound of mushrooms and add to the sauce. Simmer for 4 minutes, then season with salt and pepper to taste.
  12. Remove from the heat. Add the remaining 1 tablespoon of lemon juice and the egg yolk and mix well. Pour into a gravy boat.
  13. Garnish the sole rolls with pimento and serve with the sauce.

Makes 9 servings.

Source: The Creative Cooking Course

Mushroom and Tomato Sauce

Ingredients

4 tbsp olive oil
2 garlic cloves, crushed
1 lb mushrooms, sliced
1 bunch scallions, chopped
salt and freshly ground black pepper
1 bay leaf
2 (14 oz) cans chopped tomatoes
2 tbsp tomato paste
handful fresh basil sprigs, stalks discarded and leaves shredded

Method

  1. Heat the oil in a large skillet or heavy-based saucepan. Add the garlic, mushrooms, scallions, seasoning, and bay leaf. Cook, stirring often, over medium heat for about 20 minutes, or until the mushrooms are well cooked and much of the liquor they yield has evaporated.
  2. Add the canned tomatoes and stir in the tomato paste, then bring to a boil and reduce the heat. Simmer for 3 minutes, then taste for seasoning.
  3. Stir in the basil and serve the sauce with cooked rice or pasta.

Makes 4 servings.

Source: Healthy Vegetarian Cooking

Vegan Lobster Mushroom Mac and Cheese

Ingredients

1 ounce dried lobster mushrooms, soaked overnight, water reserved
1/2 pound uncooked cavatappi pasta
1-1/2 tablespoons olive oil, divided
3 shallots, thinly sliced
1/4 cup mushroom soaking liquid, strained well
3/4 cup water
2 tablespoons breadcrumbs

Cheese Sauce

1 cup raw cashews
3/4 cup water
2 tablespoons melted coconut oil
2 tablespoons ume plum vinegar
2 tablespoons nutritional yeast
1 tablespoon mashed roasted garlic
1 tablespoon lemon juice
1 tablespoon mellow white miso
1/8 teaspoon salt

Method

  1. Preheat oven to 350ºF. Place a baking dish on top of a half sheet pan.
  2. Remove the mushrooms from water (reserving liquid), squeeze to drain, and add to a strainer. Rinse mushrooms to remove any grit. Chop into bite-sized pieces and set aside. Strain reserved soaking liquid through a paper towel and set aside.
  3. Into a blender, add cashews and water and blend until smooth.
  4. For the cheese sauce, into a blender, add cashew cream, oil, vinegar, nutritional yeast, roasted garlic, lemon juice, miso, and salt and blend until smooth. Set aside.
  5. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserving some cooking water, drain pasta, then return it to the same pot.
  6. In a nonstick skillet over medium-low heat, warm 1 tablespoon oil. Once shimmering, add shallots and salt, and cook until translucent, about 5 minutes.
  7. Add chopped mushrooms and stir. Add mushroom soaking liquid and water and bring to a simmer. Cook, uncovered, stirring occasionally, until liquid has almost evaporated and mushrooms are soft, about 30 minutes.

  8. Pour mushroom-shallot mixture and cheese sauce into a pot. Gently mix everything together, adding a little pasta water to make the sauce silky. Carefully pour the entire mixture into the preheated baking dish.
  9. Combine breadcrumbs and remaining oil in a small mixing bowl, stir until completely incorporated. Sprinkle on top of mac and cheese and bake for 30 minutes, until the top is crispy and sauce is bubbling. Let stand for at least 10 minutes to cool, then serve.

Makes 6 servings.

Source: Veg News

Pork Burger with Portobello Mushroom and Fried Egg

Ingredients

2 tablespoons olive oil
5 mushrooms, finely chopped
7 oz lean ground pork
2 teaspoons tomato ketchup, plus extra to serve
a pinch of mustard powder
3 tablespoons fresh breadcrumbs
a pinch each of sea salt and black pepper
2 eggs
2 Portobello mushrooms
2 English muffins

Method

  1. Heat 1 tablespoon of the oil in a frying pan/skillet set over medium heat. Add the chopped mushrooms and fry until soft and brown. Remove from the heat and set aside to cool.
  2. Put the pork in a bowl with the tomato ketchup, mustard powder, breadcrumbs and salt and pepper. Work together with your hands until evenly mixed. Add the cooled mushrooms and mix again.
  3. Divide the mixture in half and shape into two burger patties. Press each burger down to make them nice and flat.
  4. Heat the remaining oil in the same frying pan/skillet and fry the burgers over medium-high heat for 5 minutes on each side until cooked through. Keep warm.
  5. Fry the eggs to your liking and grill/ broil the Portobello mushrooms under medium heat.
  6. Slice the English muffins in half and lightly toast them under a medium grill/broiler or in the toaster.
  7. Spread a spoonful of tomato ketchup on the base of each muffin and put the cooked burgers on top. Put a fried egg and a grilled/broiled Portobello mushroom on top of each burger and finish with the lids of the muffins.
  8. Serve with extra tomato ketchup on the side.

Makes 2 servings.

Source: 100 Ways with Eggs

Rice with Mushroom

Ingredients

1 cup long-grain rice
1 (10-1/2 oz) can beef consomme
1/2 lb fresh mushroom
1 tbsp lemon juice
1/2 cup butter
1/4 cup chopped onion
1/4 cup chopped fresh parsley

Method

  1. Cook rice with the consomme and 1-3/4 cup of water.
  2. Wash the mushrooms thoroughly under cold water and wipe them dry.
  3. Slice the mushroom thin, then toss with the lemon juice.
  4. Melt the butter in a small saucepan. Add mushrooms and onion. Saute for 5 minutes.
  5. Add the mushroom mixture and parsley to the hot rice and toss well.

Makes 4 to 6 servings.

Source: The Creative Cooking Course