Recipe Source: Chamberlain, Lesley. Russian, German & Polish Cooking. Anness Publishing, London, 2006 p. 222.
It's fall. I want mushrooms. I have to admit that I love mushrooms. When I was a little girl mushrooms were not exactly a big part of my diet. They went on pizza and that was it. It was a good place for them, don't get me wrong. My mother made better pizza than any corner pizzeria and she would get these canned mushrooms and they would go on top of a pizza and that seemed like the penultimate culinary use for fungus of all types. It was bliss - until I got older and I realized that this was not the way of the world. Not only were these not the typical mushrooms used on pizza (indeed, it's taken me close to twenty years to find tolerable mushroom pizzas again!) these were not typical mushrooms at all. There were so many other uses for mushrooms, and I needed to find them all.
So now that it's fall and mushrooms are in season here's a tasty mushroom recipe for you. The yogurt I used curdled a bit when I added it to the dish; this happens with fat-free yogurt. I could use yogurt that actually has a fat content but I don't have enough space in my refrigerator for multiple tubs of yogurt and I prefer to eat the fat-free variety. Sometimes if you let the dish cool down enough you can get away with it but whatever - it tasted fine here and I liked it. Yogurt was only one of the changes I made here. I used vegetable broth because one of my frequent guests cannot digest meat. I also substituted sage for parsley. Sage was free and parsley would have required money; I also like the flavor of sage and dislike the flavor of parsley. Why would I pay for a flavor I dislike when I can have a flavor I love for free?
I loved this dish. Loved it loved it loved it. And by the way - I loved this. Try it sometime soon, before mushrooms are out of season again.
Eggplant and Mushrooms (serves 8; approx. $2.10/serving)
2 eggplant, peeled and sliced into 3" sticks of approx. 1/4" thickness
1 stick butter
3 cups crimini mushrooms, sliced
1 package "gourmet blend" mushrooms, chopped (optional)
1/2 cup vegetable broth
1 cup fat-free Greek yogurt
4 tablespoons chopped fresh sage leaves
Kosher salt and pepper to taste
- Large, deep saute pan
- Melt the butter over medium-low heat in the saute pan.
- Add the eggplant and mushrooms. Cook 10 minutes or so.
- Add the broth. Simmer 15 minutes. Stir when you think of it.
- Add the salt, pepper and sage. Cook about 2 minutes or until the sage is fragrant, whichever comes first.
- Remove from heat. Let cool about 5 minutes.
- Add the yogurt and mix well.