Stuffed Sole With Mushroom Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
2 tablespoons green onions, minced
2 teaspoons garlic, minced
2 tablespoons white wine
8 ounces imitation crabmeat
2/3 cup garlic and butter Ritz cracker, crushed
2 teaspoons fresh parsley
2 tablespoons grated romano cheese
1/3 cup butter, melted
1 cup fresh thin sliced mushrooms
4 tablespoons flour
1 1/2 cups light cream
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 fresh ground pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons melted butter
4 -6 sole fillets

Preparation

Add oil to pan and saute 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.