Eggplant and Mushroom Strogonoff

Eggplant and Mushroom Strogonoff Recipe - Vegetarian Russian Cuisine

Region / culture: Russia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Eggplant and Mushroom Stroganoff is a delicious and hearty vegetarian dish that is perfect for a cozy night in. This recipe combines the earthy flavors of eggplant and mushrooms with a creamy and flavorful sauce that is sure to satisfy your taste buds.

History

Stroganoff is a classic Russian dish that traditionally consists of sautéed beef in a sour cream sauce. This vegetarian twist on the traditional recipe replaces the meat with eggplant and mushrooms, creating a rich and satisfying dish that is perfect for vegetarians and meat-lovers alike.

Ingredients

1 medium eggplant
1.5 lb (680 g) mushrooms, cut into thick slices (0.33 – 0.5 inch) (I used button and cremini, didn't care for the shiitake though)
0.67 cup homemade soup mix plus 2 cups water or 2 cans low-fat cream of mushroom soup
4 cloves of garlic, crushed (or to taste)
1 tbsp paprika (or to taste, I use more!)
1 tbsp nutmeg (or to taste)
salt and pepper to taste
0.25 cup balsamic vinegar
white wine for sautéing

How to prepare

Cut the eggplant into thick slices (you can leave the skin on, if desired). Salt the slices and let them drain for about half an hour. Pat them dry with a paper towel, then cut into bite-sized chunks. (The salting and draining process helps prevent the eggplant from becoming bitter).
In a cup, mix equal parts of balsamic vinegar and white wine for sautéing.
Add crushed garlic to this mixture and use it to sauté the eggplant until it becomes soft and tender (approximately 15-20 minutes over medium heat).
Remove the eggplant and sauté the mushrooms in the remaining vinegar and wine mixture until they release their juices.
Stir in the cooked eggplant, then add the soup mix and water (or canned soup, if using).
Add paprika, nutmeg, salt, and pepper to taste. Cook for 5-6 minutes until the sauce thickens and the vegetables are heated through.
If the sauce is too thick, add additional water. Be careful not to overcook.
Serve the dish over rice or fettuccine noodles.

Variations

Add in some diced bell peppers or zucchini for extra vegetables.
Use different types of mushrooms, such as shiitake or oyster, for a more unique flavor.
Substitute the cream of mushroom soup with a dairy-free alternative for a vegan version of the dish.

Cooking Tips & Tricks

Be sure to salt and drain the eggplant before cooking to prevent it from becoming bitter.

- Use a mix of different types of mushrooms for a more complex flavor profile.

- Adjust the seasonings to your taste preferences, adding more paprika or nutmeg for a bolder flavor.

- Be careful not to overcook the vegetables, as they can become mushy.

Serving Suggestions

Serve the Eggplant and Mushroom Stroganoff over rice or fettuccine noodles for a complete meal. Garnish with fresh herbs such as parsley or chives for added flavor.

Cooking Techniques

Sauté the vegetables in a mixture of balsamic vinegar and white wine for added flavor. Be sure not to overcook the vegetables to maintain their texture.

Ingredient Substitutions

If you don't have cream of mushroom soup, you can use a combination of vegetable broth and sour cream as a substitute. You can also use store-bought soup mix instead of homemade.

Make Ahead Tips

You can prepare the vegetables ahead of time and store them in the refrigerator until ready to cook. The sauce can also be made in advance and reheated when needed.

Presentation Ideas

Serve the Eggplant and Mushroom Stroganoff in a large serving bowl, garnished with fresh herbs and a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair this dish with a side salad or steamed vegetables for a complete and balanced meal. A glass of white wine or sparkling water would also complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

This dish is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains dairy (cream of mushroom soup) and gluten (if served over noodles).

Summary

This dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Eggplant and Mushroom Stroganoff is a delicious and satisfying vegetarian dish that is perfect for a cozy night in. With a creamy and flavorful sauce, this dish is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Eggplant and Mushroom Strogonoff. It was a warm summer day, and I was visiting my dear friend Tanya, who was known for her delicious vegetarian dishes. As we sat in her cozy kitchen, sipping on tea and catching up on each other's lives, she suddenly got up and disappeared into her pantry.

A few moments later, she emerged with a tattered old cookbook in her hands. She flipped through the pages until she landed on a recipe for Eggplant and Mushroom Strogonoff. "I think you'll love this dish," she said with a smile as she handed me the cookbook.

I was intrigued by the combination of ingredients in the recipe - eggplant, mushrooms, onions, and sour cream. It sounded like a unique twist on the classic beef stroganoff that I was used to making. Tanya noticed my interest and offered to show me how to make it.

We spent the afternoon in her kitchen, chopping, sautéing, and simmering the ingredients until a rich and creamy sauce formed. The aroma that filled the room was intoxicating, and I couldn't wait to dig into the finished dish. As I took my first bite, I was blown away by the depth of flavors and the creamy texture of the sauce.

From that day on, Eggplant and Mushroom Strogonoff became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and weeknight dinners. It was always a hit, and I loved watching the smiles on my loved ones' faces as they savored each bite.

Over the years, I made a few tweaks to the original recipe, adding a dash of paprika for a smoky flavor and a sprinkle of fresh herbs for a burst of freshness. Each time I made it, I thought of my dear friend Tanya and the day she introduced me to this delicious dish.

As I continued to make Eggplant and Mushroom Strogonoff, I shared the recipe with friends and family who were eager to try it. They were impressed by the unique combination of ingredients and the savory, comforting flavors of the dish. Some even asked for copies of the recipe so they could make it at home.

One day, while visiting my sister-in-law, she mentioned that she had a friend who was hosting a cooking competition and was looking for unique vegetarian recipes to feature. Without hesitation, I offered up my recipe for Eggplant and Mushroom Strogonoff.

To my surprise, my recipe was selected as one of the finalists in the competition. I spent weeks perfecting my dish, making sure each ingredient was just right and the flavors were perfectly balanced. The day of the competition arrived, and I nervously presented my dish to the judges.

As they took their first bites, I held my breath, waiting for their reactions. To my delight, they raved about the creamy sauce, the tender eggplant, and the earthy mushrooms. They declared my Eggplant and Mushroom Strogonoff the winner of the competition, and I was overjoyed.

From that moment on, my recipe became a local favorite, with people from all over requesting the recipe and making it for their own families. I was proud to have created a dish that brought joy and comfort to so many people.

As I look back on the day I stumbled upon the recipe for Eggplant and Mushroom Strogonoff, I am filled with gratitude for my dear friend Tanya and the inspiration she provided. I am grateful for the joy that cooking and sharing this dish has brought into my life and the lives of those around me. And I am excited to continue sharing this delicious recipe with others for years to come.