Wild Rice and Wild Mushrooms

wild mushrooms	1/4 c dried
shallot	1 T chopped
celery	1/4 c chopped (optional)
butter	2 T
water	1 1/2 c
chicken broth	1 1/2 c
wild rice	1 c
bay leaf	1 whole (optional)
thyme	1/4 t (optional)
salt	to taste

The dried wild mushrooms should include morels, porcini (cepe), and chanterelles. If fresh mushrooms are used, they should be carefully washed, drained, finely chopped and sautéed with the shallot. Good quality wild rice will absorb two and one half to three times its volume of liquid, and if no excess is used, the cooked rice will not need to be drained of the flavorful cooking liquid.

If necessary, rinse the dry mushrooms to remove grit, and pat them dry. Using a small pan with a tight fitting cover, bring 1/4 c water to a boil. Add the dry mushrooms, return to a simmer, then remove from heat, and allow the mushrooms to soften, 15 to 30 minutes. Drain, reserving the liquid, and finely chop the mushrooms.

Melt the butter, add the finely chopped shallot, and celery if desired, and sauté lightly. Add the chopped mushrooms, stir briefly to warm, then add the chicken broth, the rest of the water, and the mushroom soaking liquid, discarding any sediment, and bring to a gentle boil. The bay leaf and thyme may be added to the boiling liquid if desired. Do not add salt to the liquid. Rinse the wild rice in cold water and pick out any extraneous matter. Add the rice to the liquid, return to a gentle boil (slightly more vigorous than a simmer), and cover. It should take 45 minutes to 1 hour for the rice to absorb all the liquid. Discard the bay leaf, and season to taste with salt.

Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 5–9.