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Eggplant and Mushroom Strogonoff




Source of Recipe


Tracey Sconyers


List of Ingredients




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 c. homemade soup mix (recipe below) plus 2 c. water OR
2 cans lowfat Cream of Mushroom soup
4 cloves crushed garlic (or to taste)
1 T paprika (or to taste; I use more!)
1 tsp. nutmeg (or to taste)
salt and pepper to taste
~ 1/4 c. each balsamic vinegar & white wine for sauteing


Recipe



In a cup, mix eaqual parts of balsamic vinegar and 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/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.

YIELD: Makes plenty for 4-6 hungry people.
Recipe can be halved.


I got this recipe off this group, but unfortunately lost the name of the author. Its really wonderful! The only comment is that I use less water when making cream sauces than is suggested here.

Homemade "Cream" Soup
----------------------

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

2 cups powdered nonfat milk
3/4 cup cornstarch
1/4 cup(or less) instant vegetable bullion
2 Tblsp. dried onion flakes
1 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

To sustitute for one can of condensed soup:
Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in saucepan. Cook and stir until thickened. Add to casserole as you would the canned product.

Makes equivalent of 9 cans of soup. Less thasn 1 gram of fat per serving.

I think you could probably vary the spices to suit your own taste or the type of casserole you were making.


VARIATIONS:

Mushroom Soup: Add 1/2 C finely chopped mushrooms
Celery Soup: Add 1/2 C minced celery
Potato Soup: Add 1 C diced potatoes, cooked
Vegetable Soup: Add 3/4 C mixed vegetables, cooked
Broccoli Soup: Add 1 C chopped broccoli, cooked
Asparagus Soup: Add 1 C chopped asparagus, cooked

The variations are endless, limited only to your imagination.