Path: swen.emba.uvm.edu!attmt1!ip.att.net!cyclone.tampabay.rr.com!cyclone-southeast.rr.com!news-out.cwix.com!newsfeed.cwix.com!newsfeed.gamma.ru!Gamma.RU!colt.net!pop-news-1.colt-telecom.nl!newsfeed.wirehub.nl!nexus.news.chello.be!news.tvd.be!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: Ben Newsgroups: rec.food.recipes Subject: Eggplant And Mushroom Strogonoff Followup-To: rec.food.cooking Date: 11 May 2000 16:58:27 -0600 Organization: www5 Lines: 46 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <200005100729359.SM00171@www5> Reply-To: webmaster@recipeway.com NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:41858 Eggplant And Mushroom Strogonoff 1 medium Eggplant 1 1/2 pound Mushrooms, cut into thick slices (1/3-1/2 in.) (I used button and crimini; Didn't care for the shiitake Though) 2/3 cups 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 Cut the eggplant into thick slices (can leave skin on, if desired) salted the slices, and let them drain for about half an hour or so. Pat them dry with a paper towel, then cut into bite-sized chunks. In a cup, mix equal parts of balsamic vinegar and white wine for sauteing. Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and 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 vegetables are heated through. Add additional water if sauce is too thick, and do not overcook. Serve over rice or fettuccine noodles. Makes plenty for 4-6 hungry people. Recipe can be halved. I got this soup recipe off the Internet, 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. From: tls%miranda@rational.com (Tracey Sconyers). Fatfree Digest http://www.recipeway.com/ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.