Heidi's Wild Rice & Shitake Mushroom Recipe

This side dish lends a Northwood flavor to any fresh water fish and is one of our favorites.  The original recipe used the word "stuffing" in it, as it was used to stuff Cornish Game Hens.  I prefer to just use it just as a side dish.¬†

Bass Veronique

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


  • 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


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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