Eggplant and Mushroom Strogonoff
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 1 | md | Eggplant |
| 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 | ||
| 2 | cn | Lowfat Cream of Mushroom |
| Soup | ||
| 4 | Cloves crushed garlic (or to | |
| Taste) | ||
| 1 | tb | Paprika (or to taste; I use |
| More!) | ||
| 1 | ts | Nutmeg (or to taste) |
| Salt and pepper to taste | ||
| 1/4 | c | Each balsamic vinegar & |
| White wine for sauteing |
Advertisement