Wild rice with mushrooms from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 495) by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for butter, and the book's "Sautéed mushrooms" for shiitake mushrooms.

  • lorloff on December 08, 2025

    This was delicious and easy to do on a weeknight particularly when you have access to great stock. I used two bay leaves instead of of one and splurged and used chanterelle mushrooms. It was fantastic. I had sautéed the mushrooms in advance using Tom Colicchio’s recipe from Think Like a Chef sautéing the mushrooms with shallots, garlic and thyme for a great result.

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