Ingredients Jump to Instructions ↓

  1. 7 tablespoons Butter (divided); (7/8 stick)

  2. 4 tablespoons All-purpose flour

  3. 1 cup Hot milk; (skim or 2%)

  4. 2 cups Vegetable stock; (divided)

  5. cup Sliced onion; (divided)

  6. teaspoon Paprika

  7. teaspoon Ground nutmeg; (about) (divided)

  8. 3 cups Sliced mushrooms; (divided) (thinly sliced)

  9. 1 Bay leaf

  10. cup Chopped celery

  11. 4 Whole cloves

  12. 1 cup Hot cooked wild rice; (follow package directions)

  13. 1 tablespoon Chopped parsley

  14. cup Dry white wine

  15. Salt and pepper; to taste

Instructions Jump to Ingredients ↑

  1. Melt 4 tablespoons butter in large saucepan over low heat. Add flour and cook 3 minutes, stirring constantly. Slowly stir in hot milk and 1 cup stock. Cook sauce over low heat, stirring constantly with wooden spoon, until smooth, about 15 minutes. In another saucepan, melt 1 tablespoon of remaining butter. Add ¼ cup onion, the paprika and ⅛ teaspoon nutmeg and cook 2 minutes. Add to first mixture and stir to combine.

  2. In same pan, saute 2 cups sliced mushrooms in remaining 2 tablespoons butter. Add bay leaf, remaining ¼ cup sliced onion, the chopped celery, cloves and remaining 1 cup stock. Cover and cook medium heat 10 minutes.

  3. Blend mixture in blender or food processor until smooth, about 1 minute.

  4. Strain both the mushroom/celery mixture through a fine sieve and the flour/milk mixture through a colander. Discard vegetable pieces.

  5. Return both mixtures to large saucepan and combine. Cook 5 minutes over low heat, stirring until mixture is smooth. Stir in rice, remaining 1 cup sliced mushrooms, parsley and wine. Add salt and pepper, if desired. Remove bay leaf, sprinkle with reserved nutmeg if desired, and serve. Makes 6 to 7 servings.

  6. Recipe by: Casablanca Cafe Posted to recipelu-digest by "Crane C. Walden" on Feb 5, 1998


Send feedback