Side Pannel
Eggplant and Mushroom Strogonoff
Eggplant and Mushroom Strogonoff
- Recipe Submitted by ADMIN on 09/26/2007
Category: Low Fat
Ingredients List
- 1 md Eggplant
- 1 1/2 lb Mushrooms, cut into thick
- sl (1/3-1/2 in.)
- (I used button and crimini;
- Didn't care for the shitaake
- Though)
- 2/3 c Homemade soup mix (recipe
- Below) plus 2 c. water OR
- 2 cn Lowfat Cream of Mushroom
- Soup
- 4 Cloves crushed garlic (or to
- Taste)
- 1 tb Paprika (or to taste; I use
- More!)
- 1 ts Nutmeg (or to taste)
- Salt and pepper to taste
- 1/4 c Each balsamic vinegar &
- White wine for sauteing
Directions
Cut the eggplant into thick slices (can leave skin on, if desired) salted
the slices, and let them drain for about half an hour or so. Pat them dry
with a paper towel, then cut into bite-sized chunks. (The salting/draining
helps keep the eggplant from getting bitter.)
In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.
Add crushed garlic to this mixture, and use this to saute eggplant until it
is nice and soft (15-20 minutes at medium heat). Remove eggplant, and saute
mushrooms in remaining vinegar/wine mixture until they release their
juices. Stir in eggplant, then add soup mix and water (or canned soup, if
using that). Add paprika, nutmeg, salt and pepper to taste, and cook 5-6
minutes until sauce has thickened and veggies are heated through. Add
additional water if sauce is too thick, and do not overcook.
Serve over rice or fetticine noodles. Makes plenty for 4-6 hungry people.
Recipe can be halved.
I got this soup recipe off this group, but unfortunately lost the name of
the author. Its really wonderful! The only comment is that I use less water
when making cream sauces than is suggested here.
the slices, and let them drain for about half an hour or so. Pat them dry
with a paper towel, then cut into bite-sized chunks. (The salting/draining
helps keep the eggplant from getting bitter.)
In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.
Add crushed garlic to this mixture, and use this to saute eggplant until it
is nice and soft (15-20 minutes at medium heat). Remove eggplant, and saute
mushrooms in remaining vinegar/wine mixture until they release their
juices. Stir in eggplant, then add soup mix and water (or canned soup, if
using that). Add paprika, nutmeg, salt and pepper to taste, and cook 5-6
minutes until sauce has thickened and veggies are heated through. Add
additional water if sauce is too thick, and do not overcook.
Serve over rice or fetticine noodles. Makes plenty for 4-6 hungry people.
Recipe can be halved.
I got this soup recipe off this group, but unfortunately lost the name of
the author. Its really wonderful! The only comment is that I use less water
when making cream sauces than is suggested here.
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