Instructions: Heat large saute pan over high heat for 30 seconds. Melt butter, then add chopped onion. Cook until translucent, then add cepes. Cook 5 minutes, blend in sun-dried cherries and Cabernet. Cook, stirring, 3 minutes. Mix in chestnuts and season with salt and pepper. Just before serving, add both wild and white cooked rice to pan, stir quickly to combine, and serve.

Makes 8 to 10 servings. (Note: Other wild mushrooms or brown mushrooms may be substituted for cepes.)

Janet Trefethen, 1992, holiday feast prepared for Julia Child

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.