Cook the wild rice according to the directions on the packet using three volumes of liquid, either lightly salted water or stock, to one of rice. Check its progress. Some people like it with a little crunch left, others prefer it when each grain has exploded fully.
Clean and slice whatever wild mushrooms you can acquire. Ceps are wonderful, so are golden girolles and black trompettes de la mort; pieds de mouton are fine, and oyster mushrooms will do when there’s nothing more interesting. They can all be supplemented with good cultivated mushrooms, and sometimes the chestnut-coloured ones have more flavour than some in the list above. I shouldn’t bother with fresh shiitake mushrooms, but reconstituted dried ones are excellent.
Sauté the mushrooms apart from the rice, in olive oil, butter or a mixture of both, with or without some diced onion, shallot or garlic, as the mood takes you. Combine this with the cooked rice and serve with a generous dusting of minced parsley or green coriander.
© 1992 Paul Levy. All rights reserved.