1 cup wild rice, soaked overnight in cold water
2 cups fresh mushrooms, sliced
1/2 cup butter or margarine
2 tablespoons flour
2/3 cup milk
1 bay leaf
1 onion, sliced salt pepper thyme nutmeg
1/2 cup buttered crumbs
Preheat oven to 350 degrees.
Drain soaked rice. Cover with boiling salted water and let stand for 20 minutes. Drain again and set aside.
In skillet, brown mushrooms in butter. Sprinkle with flour and blend well. Scald milk with bay leaf and onion. Strain and add to mushroom mixture. Stir constantly until thickened. Add drained rice and season to taste with salt, pepper, nutmeg, and a pinch of powdered thyme.
Transfer to a generously buttered casserole dish. Sprinkle top with buttered crumbs and bake at 350 degrees for 15 to 20 minutes.