The best mushrooms are gathered by foragers during cool, moist fall days. Let their rich, woodsy flavors shine in this dish, which requires only a handful of ingredients to pull together. It makes a beautiful seasonal side, but it’s hearty enough for a vegetarian main course, too.
Wild Rice & Mushroom Pilaf
1 Tbs. unsalted butter
1 small leek, white part only, chopped
1 lb. (500 g.) mixed fresh mushrooms such as white button, shiitake, morel and wood ear, brushed clean
1 cup (6 oz./185 g.) wild rice, rinsed and drained
1/4 cup (1/3 oz./10 g.) chopped fresh flat-leaf Italian parsley
Salt and freshly ground pepper
In a large saucepan over medium heat, melt the butter. Add the leek and the mushrooms and saute until the leeks are soft and translucent and the mushrooms begin to brown, about 8 minutes.
Add the wild rice, parsley, salt, pepper and water to cover by 1 inch (2.5 cm.). Bring to a boil, reduce the heat to low, cover and cook until the rice is tender, about 45 minutes. Drain off any excess water. The cooking time will vary with different batches of rice. The wild rice is ready when the grains puff up and the inner, lighter part is visible.
Transfer to a warmed serving dish and serve right away. Serves 6.