Ingredients

• 2 cups of Wild Rice
• 2 pounds of Mild Italian Sausage
• 4 cups of Mushrooms (I used a mixture of shitake and baby bellas)
• 3 cloves of Garlic
• 1 Shallot
• 1/2 cup of Butter (1 stick)
• 1/2 cup of flour
• 2 1/2 cups of Heavy Cream
• 1/2 cup of milk
• 1 cup of Gruyere
• Salt/Pepper

Start cooking your wild rice. The rice should take about 45 minutes. Make sure to follow the cooking instructions based on the packet you buy.

While the rice is cooking, cook your mild Italian sausage in a large skillet. Once cooked, remove and add in your chopped garlic and shallot. When the garlic and shallot are fragrant (about 3-4 minutes) add in your mushrooms. Cook until they are fully reduced. Move off the heat while you make your cream sauce.

Preheat your oven to 375.

In a sauce pan, melt your butter. Once melted, add in your flour. Whisk together and cook for 3-4 minutes. Once you have cooked the flour taste out of your roux, slowly pour in your cream then milk whisking as you go. Once combined and thickened, add in your grated cheese.

In a large casserole dish mix together the wild rice, browned sausage, cooked mushrooms, and cream sauce. Once combined, bake for 25 minutes! Enjoy!