Mixed mushrooms: 150g (1 1/2 cups, sliced), Wild rice: 40g (1/4 cup, dry), Onion: 50g (1/3 medium, diced), Celery: 50g (1 stalk, diced), Garlic: 6g (2 cloves, minced), Vegetable broth: 350ml (1 1/2 cups), Heavy cream: 60ml (1/4 cup), Butter: 15g (1 tbsp), Flour: 15g (1 tbsp), Thyme: 1g (1/2 tsp, dried), Bay leaf: 1, Fresh parsley: 5g (1 tbsp, chopped), Salt: to taste, Black pepper: to taste
1. Cook 40g wild rice according to package instructions. Set aside. 2. Melt 15g butter in a pot over medium heat. 3. Add 50g diced onion and 50g diced celery. Cook for 5 minutes until softened. 4. Add 6g minced garlic and cook for 30 seconds until fragrant. 5. Add 150g sliced mushrooms and cook for 5-7 minutes until browned. 6. Sprinkle 15g flour over the vegetables and stir for 1 minute. 7. Gradually whisk in 350ml vegetable broth. 8. Add 1g dried thyme and 1 bay leaf. 9. Bring to a boil, then reduce heat and simmer for 10 minutes. 10. Remove bay leaf and stir in cooked wild rice and 60ml heavy cream. 11. Simmer for 5 minutes. 12. Season with salt and pepper to taste. 13. Serve garnished with 5g chopped parsley.
