Ingredients

　　1/2 pound raw wild rice

　　1 cup (2 sticks) butter

　　1 pound fresh mushrooms

　　1 medium white onion, chopped

　　2 teaspoons all-purpose flour

　　1 cup heavy cream

　　1/2 cup sherry

　　1/2 cup buttered breadcrumbs

　　Cook the rice according to package directions. Drain and return the pot to the heat briefly to steam the rice dry. Melt the butter in a large skillet. Sauté the mushrooms and onion, then push them to one side of the pan and add the flour. Stir until the mushrooms are coated with butter. Add the cream, stirring constantly. Add the sherry and stir until smooth. Fold in the cooked rice. Pour into a greased casserole and top with breadcrumbs. Bake at 350 degrees for about 30 minutes, or until the top is brown.

　　Paula Deen's Kitchen Classics