Wild Rice and Mushrooms

There are a zillion Wild Rice and Mushroom recipes out there, but this one is really special. It's the butter people, look how much wonderful butter is in this great dish. The mushroom selection is up to you. I have used everything up to and including dried.

Wild Rice and Mushrooms
6 to 8 servings
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3 cups water
1 teaspoon salt
1 cup wild rice
1/2 pound mushrooms, your choice
1/4 cup butter
2 tablespoons finely chopped onion
1/3 cup butter, melted

Bring water and salt to boiling in a deep saucepan. Wash wild rice in a colander or sieve. Add rice gradually to water so that boiling will not stop. Boil rapidly, covered, 30 to 40 minute, or until a kernel of rice is entirely tender when pressed between fingers. Drain rice in a colander or sieve. To keep rice warm, place colander over hot water and cover with a folded towel.

Wipe mushrooms with a clean, damp cloth and cut off tips of stems. Slice lengthwise through stems and caps. Heat 1/4 cup butter in a skillet. Add the mushrooms and onion. Cook slowly, stirring occasionally, until mushrooms are lightly browned.

Remove from heat. Combine mushrooms, onion, and wild rice with the melted butter. Toss gently until mushrooms and butter are evenly distributed throughout rice. Turn hot mixture into a warm serving dish.