Eggplant and Mushrooms with Wild Rice
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Description
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.
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil, divided
- 1 large eggplant, peeled and cubed
- 1 medium onion, chopped
- 8 ounces fresh mushrooms, sliced
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ 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.
Nutrition Facts
serving: 6 servings
calories: 242.8 kcal
carbohydrates: 17.7 g
protein: 4.7 g
saturated fat: 6.8 g
cholesterol: 22.7 mg
sodium: 576 mg
fiber: 3.9 g
sugar: 4.2 g
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