California Wild And White Rice With Wild Mushrooms, Chest Recipe

• 1/4 c. Unsalted butter
• 1 x Onion, large, finely minced
• 1 lb Cepes, cleaned and diced (see note)
• 12 x Fresh chestnuts, roasted, shelled, and minced
• 1 c. Sun-dry cherries
• 1/2 c. Trefethen Cabernet Sauvignon
• 2 c. Cooked wild rice, warm
• 2 c. Cooked white rice, warm

1. Heat large saute/fry' pan over high heat for 30 seconds.
2. Heat butter, then add in minced onion.
3. Cook till translucent/soft, then add in cepes.
4. Cook 5 min, blend in sun-dry cherries and Cabernet.
5. Cook, stirring, 3 min.
6. Fold in chestnuts and season with salt and pepper.
7. Just before serving, add in both wild and white cooked rice to pan, stir quickly to combine, and serve.
8. Makes 8 to 10 servings.
9. (Note: Other wild mushrooms or possibly brown mushrooms may be substituted for cepes.)
10. Janet Trefethen, 1992, holiday feast prepared for Julia Child

butter, onion, fresh chestnuts, cherries, trefethen cabernet sauvignon, rice, white rice

Taken from cookeatshare.com/recipes/california-wild-and-white-rice-with-wild-mushrooms-chest-98076 (may not work)