Buna Shimeji Mushrooms & Sole
This delicious Buna Shimeji Mushrooms and Sole fish recipe is a wonderful dish to have on Good Friday for the traditional fish Good Friday meal. This dish serves four people and takes around 50 minutes to cook.
Ingredients for Buna Shimeji Mushrooms & Sole dish - Serves 4.
1x Buna Shimeji-separated 1 tbsp Olive oil 600g Sole (4x fillets) 250g Wild Rice 1 lemon- rind and juice 5g Parsley- finely chopped 5g Butter For the Sauce 25g Butter 2 tbsp Plain Flour 300ml White Wine 250ml Double Cream Pinch of Nutmeg Squeeze of Lemon Juice
Method for Buna Shimeji Mushrooms & Sole dish
Cook the wild rice following the pack instructions - this will take 45-50 minutes, so you can cook the rest of the dish while this is cooking
Prepare the Buna Shimeji mushrooms (for guidelines on how to prepare our Exotic Mushrooms visit our website – www.mushroommeals.co.uk)
Heat the olive oil in a frying pan and add the mushrooms. Cook for about 5 minutes on a medium heat until golden and slightly crispy.
In a separate sauce pan, melt the butter for the sauce, stir in the flour to make a paste. Cook for 1 minute but don't burn the flour. Then whisk in the white wine and let it bubble until it is reduced by half. Add in the nutmeg and double cream and stir until slightly thickened. Reduce the heat to as low as possible, season, add a squeeze of lemon juice and the mushrooms - set aside
In the same frying pan you used for the mushrooms, add a knob of butter and heat on a medium heat until it has melted and bubbling.
Cook the sole fillets skin side down, baste with the butter to cook the flesh - cook for 5 minutes until the flesh is cooked through and flakes easily, season and add a squeeze of lemon juice just before you remove from the pan. Cook in two batches if need be.
To the rice stir in the lemon zest and pile onto a warm serving platter, then carefully place the sole on top and finally the Buna Shimeji and white wine sauce along with a sprinkling of chopped parsley. Serve with green beans and new potatoes. This dish looks impressive and it is perfect to share out at the table with a chilled glass of white wine!