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Ingredients: 869/10000 Ounce(s) salt 1/2 Cup(s) wild rice 3 Tablespoon(s) olive oil 1 1/4 Pound(s) assorted mushrooms; in bite size pcs 1 freshly ground black pepper 1/16 Cup(s) butter 3 leeks; thinly sliced 1 Tablespoon(s) porcini powder; from recipe 24 Teaspoon(s) sherry 3 Tablespoon(s) soy sauce 6 Cup(s) chicken stock 1/8 Cup(s) heavy cream 1 Tablespoon(s) parsley; chopped Directions: In a small saucepan, bring 1 cup water to a boil. Add salt and wild rice. Cover; reduce heat to medium low. Cook until tender, 45-50 minutes. Drain; set aside. In a large saucepan, heat half the oil over medium high heat. Add half the mushrooms, season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with remaining oil and mushrooms. Reduce heat to medium low. Melt butter; add leeks. Cook, stirrin g, until softened, about 5 minutes. Stir in mushroom powder; cook 1 minute. Add sherry and soy sace; cook 1 minute more. Add stock to pot; bring to a boil over medium high heat. Add mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in wild rice, cream, and parsley; adjust seasoning , and serve. Porcini Dust: 1 oz dried porcini mushroooms In a spice mill or coffee grinder, pulse porcini to a fine powder. Store in an airtight container at room temperature. Contributor: Martha Stewart Living
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