2 cups wild rice mixture
2 cups sliced fresh mushrooms (I used baby portobellos)
1/4 cup sliced green onion
4 cloves garlic, minced
2 tbsp. butter
2 tbsp. flour
2 cups half-and-half or light cream
3/4 cup shredded Gruyere cheese
2 tbsp. dry sherry
Preheat oven to 350 degrees.
Prepare rice mixture according to package directions. Spread rice into the bottom of an ungreased 3 quart baking dish.
Meanwhile, cook mushrooms, green onions, and garlic in hot butter in a medium saucepan over medium-high heat until tender. Season with salt and pepper. Stir in 2 tbsp. flour. Gradually stir in half and half. Cook and stir until thickened and bubbly. Stir in shredded cheese until melted. Add in sherry (if desired). Spoon over rice mixture and bake for 25 minutes, until heated through.