Yield: 4 to 6 servings
- 8ounces long-grain Wisconsin wild rice
- 8tablespoons (1 stick) butter
- 1pound cremini or button mushrooms, sliced
- ½teaspoon salt, more to taste
- Black pepper, to taste
- ⅓cup dry sherry, such as Dry Sack (do not use cream sherry)
- Step 1Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Step 2Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Step 3Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Step 4Mix mushrooms into prepared rice and season again with salt and pepper.