• 1 1/4 cups Dry Roasted Wild Rice®, cooked
• 4 Tbsp. butter
• 1 yellow onion, chopped fine
• 2 cloves garlic, diced
• 1 lb. fresh mushrooms, sliced
• ¼ cup dry white wine
• 1½ cups chicken stock
• ¾ cup heavy cream
• Salt & pepper to taste

In skillet melt butter; add onion & garlic & sauté until onion is tender. Add wine & increase heat. Cook until reduced by half; add sliced mushrooms. Sauté mushrooms until partially cooked; then add chicken stock & continue cooking until mushrooms are tender. Add the wild rice & cream. Cook over low heat until heated thoroughly, approximately 5 to 10 minutes. Season to taste and serve.

Makes 4 to 6 servings.