Recipe by ES4132
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil, divided
large eggplant, peeled and cubed
fresh mushrooms, sliced
ground black pepper
1 (10.75 ounce) can
condensed cream of mushroom soup
half-and-half or light cream
cooked wild rice
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.
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.
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!
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.
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.
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!!!
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!
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).
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant and Mushrooms with Wild Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 243
** Calories from Fat: 164
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Combine carrots, pecans, and wild rice into a delicious side dish.
See how to make autumn's perfect side dish.
See how to make a simple creamy chicken soup with wild rice.