RCI-SP.004.0130.001
Eggplant and Mushroom Strogonoff
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. It's really wonderful!
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- med eggplant1 unit
- mushrooms1½ lbscut into thick slices (⅓ – ½ in.) (I used button and cremini didn't care for the shiitake though)
- homemade soup mix plus 2 cups water or 2 cans low fat cream of mushroom soup⅔ cup
- 4 cloves
- paprika (or to taste1 tbspI use more!)
- 1 tbsp
- 1 unit
- each balsamic vinegar¼ cup
- white wine for sauteing1 unit
Method
1
Cut the eggplant into ½-inch thick slices, then cut each slice into half-moons or cubes. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture, then pat dry with paper towels.
2
Heat a large skillet or Dutch oven over medium-high heat. Working in batches, sauté the eggplant pieces until golden brown on both sides, about 3-4 minutes per batch, adding white wine as needed to prevent sticking. Transfer to a plate.
12 minutes
3
In the same skillet, add the sliced mushrooms and sauté over medium-high heat until they release their liquid and begin to brown, about 5-6 minutes.
6 minutes
4
Stir in the crushed garlic and cook for 1 minute until fragrant.
5
Sprinkle the paprika and nutmeg over the mushrooms and stir well to coat evenly, cooking for another minute to bloom the spices.
6
Pour in the balsamic vinegar and scrape the bottom of the pan with a wooden spoon to deglaze, then add the cream of mushroom soup (either homemade soup mix with 2 cups water or canned soup as preferred).
7
Return the cooked eggplant to the skillet and stir gently to combine all ingredients.
8
Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, until the eggplant is tender and the sauce has thickened slightly.
18 minutes
9
Taste and adjust seasoning with salt, pepper, paprika, and nutmeg as desired.
10
Serve hot over egg noodles, mashed potatoes, or rice, garnishing with fresh dill or parsley if desired.