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  • Aubergine And Mushroom Strogonoff

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    Aubergine And Mushroom Strogonoff
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 med Aubergine
    • 1 1/2 lb Mushrooms, cut into thick sl (1/3-1/2 in.) (I used button and crimini, Didn't care for the shitaake Though)
    • 2/3 c. Homemade soup mix (recipe Below) plus 2 c. water Or possibly
    • 2 can Lowfat Cream of Mushroom Soup
    • 4 x Cloves crushed garlic (or possibly to Taste)
    • 1 Tbsp. Paprika (or possibly to taste, I use More!)
    • 1 tsp Nutmeg (or possibly to taste) Salt and pepper to taste
    • 1/4 c. Each balsamic vinegar & White wine for sauteing

    Directions

    1. Cut the aubergine into thick slices (can leave skin on, if you like) salted the slices, and let them drain for about half an hour or possibly so. Pat them dry with a paper towel, then cut into bite-sized chunks. (The salting/draining helps keep the aubergine from getting bitter.)
    2. In a c., mix equal parts of balsamic vinegar and white wine for sauteing.
    3. Add in crushed garlic to this mix, and use this to saute/fry aubergine till it is nice and soft (15-20 min at medium heat). Remove aubergine, and saute/fry mushrooms in remaining vinegar/wine mix till they release their juices. Stir in aubergine, then add in soup mix and water (or possibly canned soup, if using which). Add in paprika, nutmeg, salt and pepper to taste, and cook 5-6 min till sauce has thickened and veggies are heated through. Add in additional water if sauce is too thick, and don't overcook.
    4. Serve over rice or possibly fetticine noodles.
    5. Makes plenty for 4-6 hungry people.
    6. Recipe can be halved.
    7. the author. Its really wonderful! The only comment is which I use less water when making cream sauces than is suggested here.

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