*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Monday, April 29, 2024 8:10 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Eggplant & Mushroom Strogonoff
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Eggplant & Mushroom Strogonoff <t> recipe to your favorite Save to favorite   Discuss Eggplant & Mushroom Strogonoff <t> recipe Write a comment   Print Eggplant & Mushroom Strogonoff <t> recipe Print this recipe   Email Eggplant & Mushroom Strogonoff <t> recipe to friend Email this recipe
  Eggplant & Mushroom Strogonoff
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 152
Ingredients:
1 medium Eggplant
1 1/2 lb Mushrooms, cut into thick
slice (1/3-1/2 in.)
(I used button and crimini
Didn't care for the shitaake
Though)
2/3 cup Homemade soup mix (recipe
Below) plus 2 c. water OR
2 can Lowfat Cream of Mushroom
Soup
4 Cloves crushed garlic (or to
Taste)
1 tbsp Paprika (or to taste, I use
More!)
1 tsp Nutmeg (or to taste)
Salt and pepper to taste
1/4 cup Each balsamic vinegar &
White wine for sauteing
Instructions:
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.

From: tls%miranda@rational.com (Tracey Sconyers). Fatfree Digest
[Volume 10 Issue 30], Sept. 10, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV
Rate this recipe:  
Featured Recipe
» Baked Speckled Trout In Herbs
Category: Wild Game
Hits: 309
Rating:rating: (2)(2)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com