Photo: Alex Farnum; Styling: Randy Mon
YieldsServes 6
AuthorKaren Rose, Mariposa, CA,
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
1

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

Step 2
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
3

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

Step 4
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.

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

Step 1
1

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

Step 2
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
3

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

Step 4
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.

Eggplant Stroganoff