Eggplant and Mushrooms with Wild Rice - Printer Friendly ...
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. 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.
This is the first eggplant recipe I've ever liked, and it's delicious. With family dietary restrictions in mind, I skipped the last 3 ingredients. It was wonderful on baked potatoes. Also, we added soy parmaesan on top to add a bit of zip. Yummy!
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