1 ¼cupsshiitake or brown mushrooms½ coarsely chopped, the rest sliced
2-4Tbspfresh chivesfinely chopped
¼ - ½cuplight cream or canned coconut milkto taste
Instructions
In a saucepan bring the stock and dried mushrooms to a boil. Remove from heat and steep for 5 minutes.
In a large pot melt butter and sauté onions and rice for about 5 minutes. Add in chicken broth mixture, cover and simmer 15 minutes.
Add the garlic and simmer another 15 minutes covered. If using black garlic, mash it up and mix it first with a bit of the hot stock in a small dish until its fully dissolved, then pour into pot.
Add fresh mushrooms and cook uncovered until wild rice is tender, about 15-20 more minutes.
Stir in as much of the cream as you'd like, along with the chives and serve.