| 225 g | wild rice |
| 200 g | Italian sausages |
| 500 g | brown mushrooms |
| 1 | onion |
| 115 g | butter |
| 80 ml | sherry |
| salt | |
| pepper |
Wipe any dirt from mushrooms and thinly slice. Peel and finely dice onion.
Bring a large pot of water to a boil over high heat. Add wild rice and reduce heat to medium. Cover and let cook until the wild rice is tender, and the grains have popped slightly, approx. 40 min. Drain and set aside.
Set a large frying pan over medium-high heat. Remove sausage from the casing (if necessary) and brown it in the frying pan, breaking it up with a cooking spoon. Season with salt and pepper. Once cooked through and a bit crisp, remove and set aside. Drain any excess fat if needed.
Melt butter in the same frying pan over medium-high heat. Add onion and let cook until tender, approx. 5 min. Add mushrooms and cook, stirring occasionally, until they are golden brown, approx. 10 min. Season with salt and pepper.
Deglaze the pan with sherry and let cook until most of it has evaporated. Add sausage to the mushrooms to warm up, then add wild rice. Toss to combine, season with salt and pepper to taste, and enjoy!
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