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Wild Rice Cakes with Mushroom Sauce



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2 tbsp. minced garlic
3 cups half moon cut leeks
2 tbsp. butter
1 1/2 cups flour
1/2 gal. cooked wild rice
2 cups corn
1/2 cup chopped fresh cilantro
1 tbsp. chopped chives
1 tsp. black pepper
2 tsp. salt
3 whole eggs, lightly beaten
1 cup heavy cream
2 oz. minced shallots
2 oz. clarified butter, 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. sliced mushroom caps


  1. 1
    For Rice Cakes: sauté garlic and leeks in 2 tbsp. butter. Mix flour with remaining ingredients such as: rice, corn, cilantro, chives, black pepper, salt, eggs and cream. Spoon 4 oz. of mixture on lightly oiled griddle and gently pat to 1/2" thick, 4-5" round cake, brown firm on both sides. Serve with Wild Mushroom Sauce.
  2. 2
    For Wild Mushroom 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 mushroom caps 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

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cuisines European, French, North & South American, Other North American
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