• 1 cup rice, wild or domestic
• 1 cup sour cream
• 1 lb. mushrooms
• ½ teaspoon beef extract
• 3 tablespoon butter
• Chopped parsley
• Salt and pepper

Slice mushroom caps and cook them in butter in a frying pan for about 10 minutes or until well browned. Add beef extract and sour cream. Heat but do not cook and taste for seasoning. Put a border of cooked rice around a platter and put the mushrooms in the center. Garnish with chopped parsley. Excellent tasting dish.