Wild rice with mushrooms from Winter Food by Jill Norman
A favourite winter dish in our household. It is best to use a variety of wild mushrooms — ceps, pieds de mouton, chanterelles, depending on availability — as well as field or portobello...
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Colander
- Wooden spoon
- Measuring cup
Ingredients
- 90 g wild rice
- 120 g basmati rice
- l0 g dried ceps, soaked for 20 minutes in warm water to cover
- 250 g assorted wild mushrooms, brushed clean and sliced
- 250 g cultivated mushrooms, brushed clean and sliced
- salt
- freshly ground black pepper
- 2 tablespoons olive oil
- 4 shallots, chopped
- 4–5 tablespoons double cream or crème fraîche
- chopped parsley, to serve
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