Wild Rice with Duxelle Mushrooms
This rice and wild mushroom dish is a great accompaniment to almost any meat dish, or can be part of a vegetarian menu.
1 tablespoon extra virgin olive oil
8 ounces mushrooms, chopped fine
2 shallots, chopped
2 cups cooked wild rice
1/2 teaspoon fresh herbs (such as thyme, rosemary, sage or marjoram)
Salt and freshly ground black pepper to taste
- Heat oil in a large skillet; add mushrooms and shallots. Sauté for 5 to 6 minutes, until the moisture from the mushrooms has been absorbed.
- Add cooked wild rice and heat through.
- Add fresh herbs. Season with salt and pepper to taste.
Makes 6 servings.