900g mixed wild mushrooms (2/3 chestnut and button and 1/3 chanterelles, ceps, morels and any other unusual mushrooms you like), sliced depending on size into bitesized pieces
50 ml sour cream
25 g butter
For the white wine sauce
25 g butter
25 g flour
150 ml milk
150 double cream
50 ml white wine
Make your white wine sauce first. melt the butter in a heavy based pan, then add the flour and whisk together, cook the flour out for a minute or so before adding your milk and cream gradually and whisking well to ensure no lumps form. Cook this over a medium heat until it begins to thicken, then add your white wine and season with salt and pepper to taste. Keep cooking until you get a nice thick pouring consistency then set aside.
Put your wild rice on to cook according to the packet instructions.
Melt the butter in a large pan and then add your mushroom (button and chestnut first, then after about 1 minute the rest saving the most delicate for last). They should be all soft when ready, then take them out to a separate dish and add your white wine sauce into the mushroom pan and bring to the boil. Reduce the heat to a gentle simmer and add the mushrooms back in along with any juices in the bowl. Let them bubble away for a few minutes then turn off the heat.
Strain your rice when it’s cooked and put onto plates. Stir the sour cream through your mushroom dish, you don’t have to use all of it so add a little first and then if you want more it’s up to you. Taste again and adjust seasoning if necessary. Serve alongside the wild rice.