MINNESOTA MUSHROOM GUIDE RECIPES

Steps:

• Finely chop the mushrooms by hand, or pulse the mushrooms in a food processor until they're finely chopped, but be careful not to over-process them. Traditionally you would chop them by hand, and it will give the best texture.
• Heat a large saute pan with the oil. Heat the pan until hot and nearly smoking, then add the mushrooms and shallots, and stir to coat with the oil. Cook for a minute or two, stirring occasionally.
• Add the salt, pepper and the herbs. Continue to cook, lowering the heat to medium to prevent scorching. Cook the mixture for ten minutes, until the mushrooms have given up their water and the pan starts to look dry.
• Deglaze the pan with the sherry or wine, then cook off the liquid again until the pan is dry, stirring the pan to coat the mushrooms with the juices. From here, if you like the flavor, you can cool the duxelles and refrigerate them for a few days, or freeze right away for later. If the duxelles taste mild to you, as may happen if you're making a large batch, proceed to drying them out in the oven.
• Drying/roasting the duxelles to finish (optional)

Steps:

• Rinse the wild rice in several changes of water and drain. Place the rice in a saucepan and add 2 cups of the boiling water and the 1/2 tsp. salt.
• Place over high heat and bring to a boil. Immediately reduce the heat to low, cover and cook, without stirring, until the rice is tender and the water is absorbed, about 40 minutes. Remove from the heat and let cool.
• Meanwhile, place the dried mushrooms in a small bowl and add the remaining 1 cup boiling water. Let stand for 30 minutes until softened. Drain, reserving the liquid, and set the mushrooms aside. Strain the liquid through a fine-mesh sieve lined with cheesecloth. Set aside.
• In a soup pot over medium heat, melt the butter. Add the onion and celery and sauté, stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the wine and cook until reduced to about 2 Tbs., 3 to 4 minutes. Reduce the heat to medium, add the fresh and rehydrated mushrooms and sauté, stirring occasionally, until the mushrooms wilt, about 15 minutes. Increase the heat to high, add the stock and the reserved mushroom liquid and bring to a boil. Reduce the heat to medium and cook, uncovered, until the mushrooms are very soft, about 20 minutes. Add the wild rice and the cream and simmer for 5 minutes more to blend the flavors. Season with salt and pepper.
• Ladle the soup into warmed bowls and garnish with the parsley. Serve immediately.