Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by tls%miranda@rational.com (Tracey Sconyers)
Eggplant and Mushroom StrogonoffIngredients (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 & 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.
Wanted to try this but the homemade soup mix receipe promised below was omitted. I would appreciate an E-mail when it is found.Thanks.
Archived comment by: lynda
Yum! I used the canned soup. I prefer the quick and easy option since I'm a working mother. Also, I'm not a vegan, but a vegetarian so I can eat dairy products. My skillet is big, so I threw in the mushrooms with the eggplant after I had cooked it for 10 - 15 mins. I didn't salt and pepper since there was plenty of salt in the soup and we keep shakers on the table. I used an herb vinegar that we had around the house rather than purchasing balsamic. My husband & I loved it as is, but my son thought it was too spicy even though I only used 1 T. of paprika. I may cut the spices in half next time.
Archived comment by: joyce
I am wondering if a person can use something other than vegan white wine in this recipe? What about a fruit juice or something. I don't always have spare vegan white wine hanging around the house, cuz we end up drinking it, you see. I have tried this recipe, and it is very yummy.
Archived comment by: orca
Recipe sounds good...but would you please add the soup mix recipe?? Thanks
Archived comment by: fran
You could use about a tablespoon of WW vinegar, and fill the rest of the needed quantity in with water.. or use veggie broth.
Archived comment by: alexis
This was good! I had only a small medium eggplant so I used half a zuchinni as well. Turned out lovely. For the Cream of Mushroom Soup I used button mushrooms diced and sauted in Earth Balance with garlic. Once they released their juice I added more EB, salt and pepper. I mixed some flour and soy milk together then added it to the mushrooms. Then I put it back on the heat and added soy milk till it looked like enough. I use that recipe for anything that calls for Cream of Mushroom Soup. Its much better tasting and vegan! Thanks for the great use of eggplant.
Archived comment by: cali
This was smelling REALLY good until I added the paprika, which I think ruined it for me. I think it gave it a strange aroma and aftertaste. I'll try it again without it, because it is a nice recipe and great use for eggplant. I added a 1/2 bag (3 oz) of baby spinach for more color and served it over brown rice. My husband went back for seconds!
Archived comment by: khansen
