Wild rice with mushrooms from Winter Food by Jill Norman

Ingredients

• 2 tablespoons olive oil
• 4 shallots, chopped
• 250 g assorted wild mushrooms, brushed clean and sliced
• 250 g cultivated mushrooms, brushed clean and sliced
• salt and freshly ground black pepper
• l0 g dried ceps, soaked for 20 minutes in warm water to cover
• 120 g basmati rice
• 90 g wild rice
• 4–5 tablespoons double cream or crème fraîche
• chopped parsley, to serve