Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

This Story Originally Appeared On sunset.com

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Credit: Alex Farnum; Styling: Randy Mon

Recipe Summary test

total:
30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.

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  • 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.

  • Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.

  • 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.

Nutrition Facts

391 calories; calories from fat 33%; protein 12g; fat 14g; saturated fat 5.7g; carbohydrates 55g; fiber 4.8g; sodium 625mg; cholesterol 67mg.
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