Quantities Ingredients
1/4 c.
|
Uncooked wild rice (1/4 cup cooked)
|
1 lb.
|
Chanterelles (or other fresh mushrooms) cleaned and sliced
|
2 Tbsp.
|
Butter or margarine
|
3 Tbsp.
|
All-purpose flour
|
4 c.
|
Beef or chicken stock (preferably homemade) or vegetable broth
|
1 tsp.
|
Paprika
|
1 tsp.
|
Dijon-style mustard
|
2 Tbsp.
|
Armagnac or cognac
|
1/4 c.
|
Whipping cream
|
Preparation Procedures:
1. Partially cook wild rice (about 20 minutes) following one of the basic
methods. Meanwhile put chanterelles into 3 to 4 quart heavy saucepan
with butter and cook over high heat until mushroom juices have begun to
evaporate (don’t cook until dry) and sprinkle with flour.
2. Cook over low heat, stirring until mixture is bubbly.
3. Gradually
stir in stock and paprika. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Stir in wild rice and cooking liquid, cover and
simmer 25 minutes.
4. Whisk in mustard, armagnac and whipping cream. Correct seasoning if necessary.
Yield: Serves 4 to 6