INGREDIENTS
5 tbsp
butter
8 oz
button mushrooms
1 oz
dried porcini mushrooms
1/2 cup
dry white wine
3 tbsp
flat-leaf parsley
2 tbsp
flour
2/3 cup
heavy whipping cream
1
leek
4 oz
pancetta
1/2 tsp
black pepper
1 tbsp
salt
4 cups
vegetable broth
3/4 cup
wild rice