Photo: Alex Farnum; Styling: Randy Mon
Total Time
30 Mins
Serves 6

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.

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

tonjaedelman's Review

April 05, 2013
Good solid recipe. We cut the eggplant smaller also, and added some salt and just a dash of hot sauce at the end to spark up the flavor. Great for a weeknight. Makes a lot of food!

leileis's Review

September 24, 2012
Super yummy. I used a mix of oyster mushrooms and cremini. Didn't have vegetable broth so used chicken broth. It was very delicious. Next time I think I will cut the eggplant a little smaller so it will get softer faster. I left my veggies in while making the roux and it turned out great. Very fast and easy to make, will definitely make this again.

amysmeans's Review

August 31, 2012
This recipe was surprisingly easy and delicious--even the kids liked it! I wasn't sure how well the eggplant would replace meat, but it was great! I ended up removing the eggplant and mushrooms from the pan before making the roux, because I was unsure how good the roux would come out with them in. Great flavor from the caramelized veggies make the sauce delicious despite simple ingredients. Will definitely make this again.