Sole with Mushroom Sauce
Delight your taste buds with this luxurious Sole with Mushroom Sauce recipe, a perfect combination of tender, flaky sole fillets and an elegant creamy mushroom sauce. This quick yet impressive dish elegantly balances earthy flavors from sautéed mushrooms and shallots, a splash of dry white wine for depth, and velvety heavy cream to tie it all together. Lightly dredged in flour and pan-seared to golden perfection, the sole fillets soak up the rich sauce for a truly gourmet dining experience. With prep and cook time under 40 minutes, this restaurant-quality seafood dinner is easy to make and ideal for special occasions or weeknight indulgence. Garnished with fresh parsley and optional lemon wedges, it pairs beautifully with steamed rice, mashed potatoes, or sautéed vegetables. Whether you're hosting or treating yourself, this dish transforms simple ingredients into a refined masterpiece.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- 1 piece lemon wedge (optional, for garnish)
Instructions
Pat the sole fillets dry with paper towels and season them lightly with salt and black pepper on both sides.
Place the all-purpose flour on a shallow plate and dredge each fillet in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the sole fillets to the skillet in batches (avoid overcrowding) and cook for about 2–3 minutes on each side, or until golden and opaque. Remove the fillets and set aside on a plate. Cover with foil to keep warm.
In the same skillet, heat the remaining olive oil and butter over medium heat.
Add the chopped shallots and minced garlic to the skillet and sauté for 2 minutes until fragrant and softened.
Stir in the sliced mushrooms and cook for 5–7 minutes until they are golden and their moisture has evaporated.
Pour in the white wine and let it simmer for 2–3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Lower the heat and stir in the heavy cream, cooking for another 2 minutes until the sauce is warmed and slightly thickened. Add salt and black pepper to taste.
Return the cooked sole fillets to the skillet, spooning the mushroom sauce over the top. Cook for 1–2 minutes to reheat the fillets, ensuring they are well-coated in the sauce.
Sprinkle the dish with chopped fresh parsley for a burst of color and flavor.
Serve immediately with lemon wedges on the side, if desired. This dish pairs well with steamed rice, mashed potatoes, or sautéed green beans.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 682 mg | 30% | |
| Total Carbohydrate | 7.4 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 1.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 38 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
