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.