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Eggplant & Mushroom Strogonoff

Eggplant & Mushroom Strogonoff recipe image
This American main features Eggplant, Mushrooms, cut into thick. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 43.7
Description
This American main features Eggplant, Mushrooms, cut into thick. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 md Eggplant
  • 1 1/2 pound Mushrooms, cut into thick
Directions
  1. 1
    sl (1/3-1/2 in.) (I used button and crimini; Didn't care for the shitaake Though) 2/3 c Homemade soup
  2. 2
    mix (recipe Below) plus 2 c.
  3. 3
    water OR 2 cn Lowfat
  4. 4
    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
  5. 5
    Cut the eggplant into thick slices (can leave skin on, if desired) salted the slices, and
  6. 6
    let them
  7. 7
    drain for about half an hour or so.
  8. 8
    Pat them dry with a paper towel, then cut into bite-sized chunks.
  9. 9
    (The salting/draining helps keep the eggplant from getting bitter.) In a cup,
  10. 10
    mix equal parts of balsamic vinegar and white wine for sauteing.
  11. 11
    Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft (15-20 minutes at medium
  12. 12
    heat ).
  13. 13
    Remove eggplant, and saute mushrooms in remaining vinegar/wine mixture until they release their juices.
  14. 14
    Stir in eggplant, then add soup mix and water (or canned soup, if using that).
  15. 15
    Add paprika, nutmeg, salt and pepper to taste, and
  16. 16
    cook 5-6 minutes until sauce has thickened and veggies are heated through.
  17. 17
    Add additional water if sauce is too thick, and do not overcook.
  18. 18
    Serve over rice or fetticine noodles.
  19. 19
    Recipe can be halved.
  20. 20
    I got this soup recipe off this group, but unfortunately lost the name of the author.
  21. 21
    Its really wonderful!
  22. 22
    The only comment is that I use less water when making cream sauces than is suggested here

Nutrition Facts

Servings 1

Amount Per Serving
Calories 43.7kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.3mg1%
Total Carbohydrate 7.1g3%
Dietary Fiber 2.5g10%
Sugars 4.3g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, amp, cut, eggplant, lttgt, main, mushroom, mushrooms, sautéing, strogonoff, thick, title, vegan
Read it online: https://www.chefs-mate.com/recipe/eggplant-mushroom-strogonoff/