Best Mushroom Baked Sole Recipes

SOLE FLORENTINE AUX CHAMPIGNONS

Steps:

• Preheat oven 375°F.
• Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole.
• Top with the sole filet and sprinkle with Old Bay seasoning.
• In skillet heat oil; add onions,salt, garlic and mushrooms; sauté for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese.
• Spoon over sole.
• Cover and bake for 20 minutes; uncover and bake another 5 minutes.

MUSHROOM STUFFED SOLE

Steps:

• Pre-heat the oven to 400°. While oven is heating, place sole fillets smooth side down on a cutting board. Drizzle half of the olive oil over the fillets. Season with a sprinkle of salt and pepper.
• Place approximately 1 1/2 tablespoons of the mushroom filling on one end of each fillet, spread it out, then roll the fillets. Place rolls, seam side down, in a small baking dish that has been sprayed with non-stick or drizzled with a little olive oil. Pour wine into the dish, drizzle fillets with remaining olive oil, and sprinkle with salt and pepper. Cover dish with foil.
• Bake approximately 12-15 minutes. Timing will depend on your ovens and how thick the fillets are. To test for doneness, use a digital thermometer. The stuffed fillets should reach 145° internally. To serve, squeeze fresh lemon juice over the top and sprinkle with parsley.

STUFFED SOLE WITH MUSHROOM SAUCE

Steps:

• Add oil to pan and sauté the onion and garlic on medium heat until transparent, then add wine and crab meat and cook for 1 min or until heated through. Add the cracker crumbs, parsley and cheese to the mixture and stir until mixed thoroughly about 1 min over heat then remove from heat.
• Stuff fillets with stuffing packing the mix slightly in hand and roll them and toothpick them to keep them together while baking. Place in a buttered baking dish and apply 2 tablespoons melted butter on top of fillets with a pastry brush and top with fresh ground pepper. Bake at 400 degrees for 20 mins for smaller fillets 25-30 for larger fillets.
• Make sauce while the fillets are baking as follows:.
• Melt 1/3 cup butter in 2 quart sauce pan. Add mushrooms and dry seasonings and cook mushrooms until tender. Add flour and cook for 1 min add cream and Worcestershire sauce and stir with wire whisp until it comes to a boil. Cook 1-2 more mins stirring constantly and take off heat.
• Serve about 2 tablespoons of sauce with each fillet or keep on the side and let individuals choose the amount they would like on it.

SOLE WITH MUSHROOM SAUCE

Steps:

• Place filets in a single layer in a lightly greased shallow baking dish.
• Mix the soup, sherry, cheese together and spread over the fish.
• Mix crumbs and butter, sprinkle over the top.
• Bake in 350F oven for apprx 30 minutes or until the fish is cooked through.