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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This vegetarian Stroganoff was submitted by reader Karen Rose, of Mariposa, California. To make it even creamier, Karen suggests using half-and-half in place of the milk. Ingredients:
12 ounces egg noodles |
12 ounces sliced cremini mushrooms |
1 cup chopped onion |
1 medium eggplant (12 oz.), cut into 1-in. cubes |
about 2 tbsp. butter |
about 2 tbsp. olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
3 tablespoons flour |
1 3/4 cups vegetable broth |
1 cup milk |
1/4 cup sour cream or crème fraîche |
1/4 teaspoon nutmeg |
2 tablespoons chopped flat-leaf parsley |
Directions:
1. Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.
2. Meanwhile, in a large wide pot over high heat, cook mushrooms, onion, and eggplant in 2 tbsp. each butter and oil, stirring often, until softened, about 5 minutes, adding a little more oil if needed.
3. Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.
4. Put sour cream and nutmeg in a bowl. Stir in hot broth mixture 1/4 cup at a time, then return to pot. Spoon eggplant sauce over noodles and sprinkle with parsley.
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