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Eggplant and Mushrooms with Wild Rice

SUBMITTED BY: ES4132 PHOTO BY: DEBUTSEA

"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."
RECIPE RATING:
The reviewer gave this recipe 15 stars. This recipe average a 4.2 star rating.
Read Reviews (15)
PREP TIME  10 Min
COOK TIME  30 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 tablespoons butter
  • 3 tablespoons olive oil, divided
  • 1 large eggplant, peeled and cubed
  • 1 medium onion, chopped
  • 8 ounces fresh mushrooms, sliced
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 cup chicken broth
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 cup half-and-half or light cream
  • 1 cup cooked wild rice

DIRECTIONS

  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.

FOOTNOTES

  • 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.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2004 by ALYSTA
I have to admit, I decided to go for an ethnic twist to this one, so I substituted coconut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2006 by daikaisho
This recipe was actually quite excellent when I made it. However, I did alter the ingredients... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 24, 2004 by DEBUTSEA
Sooo good. Works as a main dish as well as a side dish. I actually followed Alysta's variation... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2008 by Pesco
Simply awesome. The only thing I changed was to make it vegetarian by substituting vegetable... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2006 by Amirra's mom
My husband loves veggies and I love rich foods, this is the best marriage of the two. I double... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2005 by HMICHAUD
I thought this was kinda a plain and a mushy texture. I put the mixture over pan fried chx... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2005 by stuffcrab1
absolutely tongue titilating!!!!!! WONDERFUL! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 21, 2008 by Bonnie
I added white meat cooked chicken breast to my recipe and instead of adding cream of mushroom... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by alyson_a
This was unusual but tasty. I would make this again. I added some frozen peas to mine as well.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by kelley
what an awesome dish to use up my extra eggplant ! extremely rich, so went perfect with a... MORE