Not-Budapest Mushroom Soubise

• 3 ounces dried mushrooms - I've used porcini, chanterelle, morels. Alternatively, about 1 cup wild mushrooms sauteed in butter
• 4 tablespoons butter
• 8 cups chopped sweet onion
• 2/3 cup uncooked rice
• 1 cup grated Gruyere or Swiss cheese
• 1 cup cream
• 3 tablespoons white wine
• Salt and Pepper
• 1 teaspoon fresh thyme
• 1/2 cup almonds, optional

1. Preheat the oven to 325. Butter a casserole dish. If using almonds, I like to pop them in the oven a few minutes to toast.
2. Soak the mushrooms in boiling water until hydrated, about 20 minutes. Drain, reserving liquid.
3. Melt the butter in a large skillet and cook the onions slowly, stirring often, until soft, about 20 minutes. If using fresh mushrooms, add them for the final 5 minutes of cooking.
4. Now, par-boil the rice in boiling water for 5 minutes.
5. Mix everything together, including 2-3 Tablespoons of reserved mushroom liquid (avoiding grit.) Bake until crusty, 1 - 1.25 hours. Garnish with toasted almonds, if desired.

mushrooms, butter, sweet onion, rice, gruyere, cream, white wine, salt, thyme, almonds

Taken from food52.com/recipes/1188-not-budapest-mushroom-soubise (may not work)