Mushroom casserole with wild rice

Yield: 2 Servings

Measure Ingredient
175 grams Wild rice, washed
350 larges Mushrooms, sliced
75 grams Butter
175 grams Tomatoes, skinned & chopped
5 tablespoons Single cream
5 tablespoons Soured cream or yogurt
\N \N Salt, pepper
\N \N Lemon juice

Serves 2-3

This delectable casserole of mushrooms, tomatoes and soured cream is served inside a ring of wild rice. The creamy sauce is mopped up by the rice and makes a memorable supper dish.

Drain the washed rice, cover with boiling water in a large saucepan and bring to the boil. Simmer for 5 minutes and leave to stand in the same water for half an hour. Then drain and cover with fresh water, and simmer for about 10-15 minutes until the rice is tender but still crunchy. Drain, and arrange around the edge of a warmed serving-dish.

Cover with foil and keep warm while you prepare the mushrooms.

Cut the mushroom slices into strips and toss in the butter over a gentle heat for 6-8 minutes until cooked through but not too soft.

Add the single cream and the tomatoes, mix well and simmer together for a further 4-5 minutes. Stir in the soured cream or yogurt and heat through gently. Season to taste with salt, pepper and a little lemon juice.

Place the mushroom mixture in the centre of the serving-dish, surrounded by the wild rice, and it is ready to serve.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

Similar recipes