Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, sautéed eggplant and mushrooms with herbs. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Sautéed Eggplant and Mushrooms with Herbs is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Sautéed Eggplant and Mushrooms with Herbs is something which I’ve loved my whole life. They are fine and they look wonderful.
Great recipe for Sautéed Eggplant and Mushrooms with Herbs. Simply flavored eggplant & mushrooms with a hint of garlic and herbs. Sautéing and then cooking with the lid on "steams" the eggplant to help make it soft and juicy!
To begin with this particular recipe, we must prepare a few components. You can have sautéed eggplant and mushrooms with herbs using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sautéed Eggplant and Mushrooms with Herbs:
- Get 1 medium eggplant
- Get 1 pack mushrooms, any kind
- Take 1 clove garlic
- Prepare 2 Tbsp olive oil
- Make ready 2 sprigs thyme
- Make ready 6 leaves basil
- Prepare to taste Salt & pepper
A blend of olive oil with butter, balsamic vinegar, and some freshly chopped herbs make this sautéed mushroom recipe healthy and full of flavor. You can use white button mushrooms if that's what you have on hand, but a few different varieties will give you even more depth of flavor. Top a piece of chicken or steak with these mushrooms to. Mix the sautéed vegetables with the bread crumbs and spices.
Instructions to make Sautéed Eggplant and Mushrooms with Herbs:
- Crush garlic. Put olive oil and garlic in pot and heat on low until fragrant.
- Add eggplant and sauté for 2-3 minutes until coated in oil.
- Add mushrooms and thyme and briefly sauté. Sprinkle with a little salt & pepper. Put on lid (this will create steam inside the pot that will help cook your eggplant without burning)
- Cook for 4 minutes with the lid on, stirring 2 or 3 times during that time.
- When eggplant is cooked, toss in the basil leaves and briefly sauté. Adjust taste with salt & pepper. Bon apetit!
In a separate bowl, whisk together the cream of mushroom soup and the milk. Stir until smooth and there are no more chunks of condensed soup. Pour the soup and milk in with the eggplant mixture and stir well so that it is evenly incorporated. Dump the mixture in a large baking dish. Eggplant is rich and flavorful on its own but it's even better with strong herbs and spices.
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