1 tablespoon extra virgin olive oil
1 large onion, chopped
¼ lb. white or brown mushrooms, stemmed and diced
4 teaspoons butter, divided
1 tablespoon fresh thyme, chopped or 1 tsp. dried
2 cloves garlic, crushed or finely chopped
1 tablespoon pine nuts, toasted in a dry sauté pan
2 tablespoons dry sherry
3 eggs, beaten
2 cups cooked wild rice
Recipe and photo courtesy of California Wild Rice Advisory Board
Links
[1] https://oldwayspt.org/grain/wild-rice