Wild Rice with Mushrooms and Cheese
- 2 c Wild rice
- 1 c Sliced mushrooms
- 3 tb Butter
- 2 c Light cream
- 2 tb Flour
- 1/2 lb Cream cheese
From "Mother Andersons Cookbook".
Cook wild rice in rapidly boiling salted water until done, about 20 to 30
minutes. Then drain well.
Saute mushrooms in 1 Tablespoon of butter for 5 minutes.
Melt remaining butter in the top of double boiler and stir the flour
smoothly into it. Gradually add cream and stir until thickened. Add
cheese and stir until it melts. Then add mushrooms.
Butter a large 2-1/2 quart casserole and place alternate layers of rice
and mushrooms mixture in it. Bake in a slow oven 325ø for one hour. Serves
12 to 14 - excellent with duck.
EASTMAN@SOLSTICE.JPL.NASA.GOV
(SHERRI EASTMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Cook wild rice in rapidly boiling salted water until done, about 20 to 30
minutes. Then drain well.
Saute mushrooms in 1 Tablespoon of butter for 5 minutes.
Melt remaining butter in the top of double boiler and stir the flour
smoothly into it. Gradually add cream and stir until thickened. Add
cheese and stir until it melts. Then add mushrooms.
Butter a large 2-1/2 quart casserole and place alternate layers of rice
and mushrooms mixture in it. Bake in a slow oven 325ø for one hour. Serves
12 to 14 - excellent with duck.
EASTMAN@SOLSTICE.JPL.NASA.GOV
(SHERRI EASTMAN)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
