Eggplant and Mushroom Strogonoff
1/4 cup balsamic vinegar
1/4 cup white wine
4 cloves garlic, crushed
1 medium eggplant, diced into bite sized pieces
1 1/2 pounds mushrooms, cut into thick slices (1/3-1/2") (I used button and cremini)
2 (10 1/2 ounce) cans lowfat vegan cream of mushroom soup
1 tablespoon paprika
1 teaspoon nutmeg
salt and pepper, to taste
1. In a cup, mix 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).
2. Remove eggplant, and saute mushrooms in remaining vinegar/vegan wine mixture until they release their juices. Stir in eggplant.
3. Add soup, paprika, nutmeg, salt and pepper to taste; stir, 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.
SO HOW'D IT GO?
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