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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council