Eggplant and Mushrooms with Wild Rice43 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“A combination of eggplant, mushrooms, and wild rice in a creamy sauce. A rich and hearty side dish perfect with poultry, pork, or wild game.” - by ES4132
Original recipe yields 6 servings
- Heat butter and 1 tablespoon of olive oil in a large skillet. Add the eggplant, and fry until tender, about 5 minutes. Remove eggplant from the skillet, and keep warm.
- Add the remaining 2 tablespoons of olive oil to the skillet, and fry the onion and mushrooms until tender, about 5 minutes. Return the eggplant to the pan, and season with garlic, salt, pepper, and Italian seasoning. Cook and stir for one minute to blend the flavors.
- Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed. Stir in cream of mushroom soup, half-and-half cream, and cooked wild rice. Simmer over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if desired.
Amount Per Serving (6 total)
- 243 cal
- 18.2 g
- 17.7 g
Based on a 2,000 calorie diet
Reviews (43)Rate This Recipe
"This recipe was actually quite excellent when I made it. However, I did alter the ingredients slightly, omitting the italian seasoning and light cream and substituting fresh basil and oregano and half..." See more a cup of sour cream. I also used a strong-flavored mushroom broth in place of the chicken broth."
"I have to admit, I decided to go for an ethnic twist to this one, so I substituted coconut milk for half and half, and used cumin, curry, ginger, and garam masala in place of the salt/pepper/seasoning..." See more. It was awesome! Very hearty, filling, and easy to make! Thank You!"
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