Wild Rice With Mushrooms
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 8ounces long-grain Wisconsin wild rice
- 8tablespoons (1 stick) butter
- 1pound cremini or button mushrooms, sliced
- ½teaspoon salt, more to taste
- Black pepper, to taste
- ⅓cup dry sherry, such as Dry Sack (do not use cream sherry)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
298 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 8 grams protein; 203 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Bring 5 cups water to a boil. Stir in rice, then reduce heat so liquid is just simmering. Cover and cook until grains just begin to pop, about 40 minutes. Drain excess liquid from rice and set aside.
- Step 2
Meanwhile, melt 4 tablespoons butter in a large skillet over medium-high heat. Add half the mushrooms and cook, stirring occasionally, until they have released their liquid and are golden brown, about 8 minutes; remove to a plate. Repeat with remaining butter and mushrooms.
- Step 3
Return all the mushrooms to the skillet and season with the salt and pepper, to taste. Very carefully add sherry to deglaze the pan, and cook until most of the liquid has evaporated but mushrooms are still moist.
- Step 4
Mix mushrooms into prepared rice and season again with salt and pepper.
Private Notes
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Cooking Notes
Jeanne Barker
This looks delicious. Can you make it ahead a day or two?
Michael
We've been making this in our family for over 60 years, but without the sherry. I prefer to cook it a little longer so the grains open more fully.
Two important points
* Add salt only after the wild rice is done -- i.e. cook in unsalted water.
* Never, for this or any other wild rice recipe, mix wild and white rice. The white rice dilutes the flavor of the wild rice and is done in less than 20 minutes, while the wild rice takes 2-3 times as long, destroying the texture of the white rice.
Vickey Ohm
I grew up in Minnesota. We also added onions and celery. Used half that amount of butter.
Paulette
I made this for Thanksgiving dinner, it was a great hit. I added shiitakes and pine nuts for the occasion but the recipe as it stands will stay part of my kitchen. Really really good.
Phyllis Blake
I've cooked a version of this Jane Brody recipe for many years and it has given me the reputation as gourmet cook (ha, ha, ha!). I add currants while the rice is cooking (with a small pinch of red pepper flakes) and toasted pine nuts with the mushrooms at the end. It is a common request for family dinners. A perfect dinner party dish, it's good right out of the oven (or off the stove) or days later. One of my favorite recipes.
India
I've made this for years, but with a couple of additions. I take all the leftover bits of the Thanksgiving turkey or chicken, sauté in butter with mushrooms, add dry Vermouth and enough whipping cream to hold it all together. Sometimes, I add green peas for a true one-dish meal. Yes, it keeps well.
We call it Turkey Hash in our family - it was called Pheasant Hash at the wonderful, long-gone Milk Pail restaurant outside of Chicago. That's where I got the idea about 60 years ago!
Michael
Absolutely. It's wonderful leftovers. Put a little water in the bottom of the pot to generate steam, add the wild rice, cover, and simmer until warm.
Evelyne
This is made even better with parsley and/or chives for garnish.
Ben
When cooking the mushrooms add chopped fresh thyme and parsley.
Régine B.
I love wild rice. I cook mine in lapsang souchong tea (smoked chinese tea), and like to pair it with shiitakes and Brazil nuts, and finish it with some fresh parsley. It is delicious, even vegan.
Ken
Made this with 2 cups chicken stock, 3 cups water, and used local maitake mushrooms that a friend foraged. Instead of using sherry, I deglazed the mushroom skillet with apple cider vinegar and added golden raisins. Paired with garlic rubbed rosemary sourdough toast.
Casey
Definitely use Minnesota Wild Rice. And if you are from other parts of the country, I recommend ordering from Native American Tribes - such as Red Lake Nation Foods (https://redlakenationfoods.com/)
NJR
Excellent and easy. I added a handful of toasted pine nuts and some cranberries (sauteed with the mushrooms at the end) and used stock instead of water. Tasty and a wicked good pot luck dish, needing little prep and standing out from the other potato and mac salad dishes. Decorated with chopped chive and parsley (and a yellow crocus) before serving. Even better the second day.
Elaine
I love wild rice and have made lots of recipes. This dish is delicious and easy to make. I cut the butter back by 1/3 and it was still great. Will make this again.
LH
We love this simple side. Cut the butter by 50% -- it's still rich and delicious.
Ted
Used chardonnay instead of sherry. Added small diced shallot when sautéing mushrooms. Used chicken broth to cook rice.
Linda
This is excellent with a few adjustments. Cooked rice fully in a pressure cooker first, then continued with steps 2 3 and 4 as written.
Carla
I cut down the butter by a lot and used vintage port instead of sherry. It was delicious and rich, but not too much so. Paired well with a simple baked sole stuffed with crabmeat.
Dan
Dan—-fried sage as garnish with parsley
Tammie
This was delicious! I will make again!
OceanGirl
I’ve made this before as is and was fine, but a lot of rice given the mushrooms and WAY too much butter. Always looking to add veggies so…used 1/2 the rice but same amount of mushrooms (in 1.5 Tbsp butter), sautéed celery and red onion (in olive oil) broccoli to steam in the pan (w. stock). Stirred in garlic and grape tomatoes. When the rice was done (used stock instead of water), stirred all together, added walnuts, and sprinkled with nutritional yeast. SO GOOD.
Orianne
Just made this for Passover. No butter - used olive oil & chicken fat instead. Left out the sherry. Cooked the wild rice in stock. Also added some steamed asparagus. Just perfect.
Georganne H
Very good flavor. I sauted a small amount of minced onion in the butter that the mushrooms were cooked in. Used dry Marsala as the sherry, which was harmonious with the mushrooms. It will be even tastier the next day. It will be good for work day lunch at my desk.
vegan
Rinse rice. Use veggie broth, with water. 1.25 hours total. Cook in AM, in pot heat up with broth. Serving dish last minute
Julia
I added some red onion. Delicious.
Belinda
The kitchen smelled great while I was cooking but the outcome wasn't as flavorful as expected. As some stated below, I would recommend adding onion, garlic, and celery to give the rice more texture. Also perhaps simmering the rice with water and broth (vegetable or chicken) to give it more flavor. And yes, use half of the butter or less. I only used half and it was still too buttery.
MT
Add water chestnuts, dried cranberries.
Dara
That is a lot of butter, I used 2-3 tbsp for the mushrooms and only 1/2 - 1 tbsp butter at the end to get them a little brown and before the sherry.
Christine
My mother made wild rice like this every Christmas, but she always added sliced water chestnuts. I’ve no idea where she originally learned to do this, but they add a lovely crunch to the dish. I do the same!
Laurie
Even though I live in New Mexico, my wild rice comes from Minnesota where I grew up. I don't use alcohol in cooking, so I just did the mushrooms in all that butter, and did the WR in my rice cooker, which opens up the grains more. It was a big hit with my New Year's Eve dinner last night (everyone vaccinated)!
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