Wild Rice & Shitake Mushroom Stuffing

This side dish lends a Northwood flavor to any fresh water fish and is one of our favorites. 

Bass Veronique

Try it with salmon, trout, bass, northern---the possibilities are endless. Here we've paired the Wild Rice with Bass Veronique.

Ingredients

  • 2 cups cooked wild rice
  • 4 Tbsp. butter
  • 2 cups chopped Shitake mushrooms
  • 1 small onion, chopped fine
  • 1 clove garlic, chopped fine
  • 6 strips bacon (cooked, drained and chopped)
  • 2 Tbsp. dry vermouth
  • 1 tsp. marjoram leaves
  • 1 tsp. thyme leaves
  • Salt and pepper to taste

Instructions

Cook the wild rice according to package directions. Melt the butter in a sauté pan, add the mushrooms, garlic, vermouth and onion and cook over low heat until soft.

Stir in the marjoram and thyme. In a large, casserole dish, combine the rice, bacon and mushroom mixture and mix well. Add salt and pepper to taste.

To use as a side dish: Cook the rice in a covered casserole dish in the oven at 350 degrees for about 45 minutes.

Holiday variation: Add 1/3 cup dried cranberries (Craisins) and 1/3 cup coarsely chopped pecans for a tasty holiday side dish to serve with turkey or ham!

To use as a stuffing: Use this stuffing for Cornish game hens, chicken, salmon or trout and cook on the grill or in the oven as you normally would with any other stuffing.

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