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Eggplant and Mushroom Strogonoff
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Ingredients (use vegan versions):
- 1 medium eggplant, diced into bitesized pieces (can leave skin on)
- 1.5 lbs mushrooms, cut into thick slices (1/3-1/2 in.)
- (I used button and crimini; didn't care for the shitaake though)
- 1 cup homemade soup mix (recipe below) plus 2 cup water OR
- 2 cans lowfat Cream of Mushroom soup
- 4 cloves crushed garlic (or to taste)
- 1 tablespoon paprika (or to taste; I use more!)
- 1 teaspoon nutmeg (or to taste)
- salt and pepper to taste
- 1/4 cup each balsamic vinegar & vegan white wine for sauteing
Directions:
In a cup, mix eaqual parts of balsamic vinegar and vegan white wine for
sauteing. Add crushed garlic to this mixture, and use this to saute
eggplant until it is soft (15-20 minutes at medium heat). Remove
eggplant, and saute mushrooms in remaining vinegar/vegan 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.
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