Wild Rice Cakes with Mushroom Sauce

    2 tbsp garlic, minced
    3 cups leeks, half moon cut
    2 tbsp butter
    1 1/2+ cups flour
    1/2 gallon well-cooked wild rice
    2 cups corn
    1/2 cup cilantro, fresh, chopped
    1 tbsp chives
    1 tsp black pepper
    2 tsp salt
    3 eggs, lightly beaten
    1 cup cream

    Wild Mushroom Sauce:
    YIELD: 1 quart
    2 oz shallots, minced
    2 oz butter, clarified and divided
    8 oz mushroom trimmings
    2 sprigs fresh thyme
    1 bay leaf, crumbled
    mignonette of pepper, to taste
    4 oz burgundy
    1 qt demi-glace or jus de veau
    12 oz mushroom caps, thickly sliced

Sauté garlic and leeks in butter.

Mix flour with remaining ingredients.

Spoon 4 oz of mixture on lightly oiled griddle and gently pat 1/2" thick, 4-5" round cake, brown firm on both sides.

Serve with Wild Mushroom Sauce

Sauce: Sauté shallots in 1 oz butter until translucent. Add mushroom trimmings and sauté until moisture is released.
Add thyme, bay leaf, pepper and burgundy; reduce by half. Add the Demi-glace; reduce to nappé.
Degrease the sauce and drain.
Sauté mushrooms in remaining 1 oz butter. Add to sauce; adjust the seasoning with salt and pepper to taste.

30 - 4 oz servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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