Eggplant and Mushrooms with Wild Rice Recipe -
Eggplant and Mushrooms with Wild Rice Recipe
  • READY IN 40 mins

Eggplant and Mushrooms with Wild Rice

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. 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.
  2. 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.
  3. 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.
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  • To Cook Wild Rice
  • For each cup of wild rice, use 3 cups of water. Bring to a boil, cover, and simmer over low heat until tender, 45 to 50 minutes. This will yield 3 cups of cooked rice.

Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2006

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 a cup of sour cream. I also used a strong-flavored mushroom broth in place of the chicken broth.

Most Helpful Critical Review
Dec 08, 2011

Hmm. Well, there are good and bad things here. Mushrooms and wild rice were made for each other. I kept to the recipe other than doubling the rice. It was a nice creamy sauce, I liked that texture after I doubled the amount of wild rice. The seasoning was great. On the other hand the canned soup flavor/stickiness didn't work that well here. I think a homemade bechamel would be a better flavor/texture balance if we are looking for creaminess. The eggplant was completely lost. If I didn't cook it myself I would never know eggplant was even in there. To recreate this better for me I would leave out the soup and make my own thinner, lighter cream sauce. I loved the idea of eggplant with these ingredients so I plan to revisit this with the tweaks I mentioned.

Nov 25, 2004

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. It was awesome! Very hearty, filling, and easy to make! Thank You!

Jul 29, 2006

My husband loves veggies and I love rich foods, this is the best marriage of the two. I double the amount of rice to make it less soupy; and vegetable broth can be easily substituted for chicken broth.

May 17, 2010

I must say I made some revisions to this recipe. First off, the eggplant must be soaked in cold, salty water after being cubed, for at least fifteen minutes, then rinsed before cooking. This alleviates the stringy, bitter toughness you often get with eggplant. I doubled the amount of mushrooms in this dish. I sauteed the onions and garlic together until translucent then added the mushrooms and eggplant together instead of cooking separately. I also splashed some white wine on them while they cooked. I'm pescetarian, so I subbed vegetable stock for the chicken, and cut the amount in half. The liquid cookoff from the veggies seemed pretty ample already! I added a cup of cooked brown rice in addition to the wild rice and it still seemed like there was more than enough liquid so I used only 1/4 cup of evaporated milk to replace the cream, whisked it with the cream of mushroom (I used a lowfat version) and added that for the simmer. I also subbed 2 tsp. Greek seasoning for the Italian seasoning. I was going to top it with some crumbled feta but I was out so I garnished with a dollop of Greek yogurt and it was fantastic! Mine came out great, and I give it a 4. Since I didn't follow the instructions exactly it is hard to rate this recipe, but it seems as though it would have turned out overly liquidy with all that cream and stock, considering I doubled the rice and the mushrooms and had to cut back on liquid.

Jul 24, 2009

this is a great eggplant recipe! i made necessary changes (i excluded cream and cream of mushroom soup) due to current dairy restrictions) and it still turned out excellent. i added 1 1/2 c extra chx broth and 1 c uncooked basmati race and cooked it all together. it was wonderfully savory. my hubby (who is not much of a rice fan) even commented on how good it was. thank you so much for this recipe!!!

Dec 24, 2004

Sooo good. Works as a main dish as well as a side dish. I actually followed Alysta's variation on this recipie, and added cashews as well. It was a hit! Thank you both for saving Christmas Eve dinner!

Oct 31, 2007

what an awesome dish to use up my extra eggplant ! extremely rich, so went perfect with a loaf of brown bread. i can't wait to make this for my vegetarian sister. and btw: i used cottage cheese instead of cream (because that's what i had) and 2 cups chicken-flavored wild rice-a-roni instead of regular rice (because that's what i had).


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  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 576 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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