Skillet-style side dish is the ideal accompaniment for beef, chicken or pork. Roasted eggplant, mushrooms, onions and yellow are seasoned seasoned with garlic, Italian, coarse sea salt and freshly ground pepper. combined with chicken broth, cream, mushroom soup, half and half, cooked wild rice. parboiled 15 minutes, until liquid absorbed and the flavors have had the opportunity to blend mixture of vegetables. Serve warm with your favoriteMain Course.
Cook's Notes:
As the eggplant can be bitter, slightly salty recommend the eggplant cubes in a strainer or colander for half an hour. The salt absorbs the excess fluid, causing a slight taste of eggplant.
Replace your favorite shiitake mushrooms such as Portobello, or a kitchen bigger.
Eggplant, mushrooms and onions with wild rice
Ingredients:
3 tablespoons unsalted butter
3 tablespoons Extra Virgin Olive OilOil, divided
1 large eggplant, peeled and diced
1 yellow onion, chopped
1 (8 ounce) package sliced fresh mushrooms,
2.1 tsp chopped garlic
2.1 tsp sea salt
4.1 tsp freshly ground black pepper
1 teaspoon Italian seasoning
1 cup chicken broth, low sodium
1 (10.75 ounces) can condensed cream of mushroom soup
Cup half and half 02:01
1 cup cooked wild rice
Preparation:
First Heat the butter and 1EL virgin olive oil in a large pan.
According to Add eggplant and fry until soft, which takes about 5 minutes.
Third Remove the eggplant from the pan and keep warm.
Fourth Add the remaining 2 tablespoons olive oil, virgin pan.
Fifth Sauté onion and mushrooms until soft, which takes about 5 minutes.
Sixth Return the eggplant to the pan and season with chopped garlic, salt, pepper and ItalianCondiment.
Seventh Cook and stir for a minute of flavors.
8th Add the chicken stock and cook for about 5 minutes until reduced most of the liquid or adsorbed.
Ninth Add mushroom soup cream, half and half cooked, and wild rice.
10th Boil the mixture over low heat for 15 minutes, stirring occasionally.
11 Season with salt and pepper, if desired.
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