To view original recipe go to: http://www.nytimes.com/recipes/2606/wild-rice-with-shiitake-mushrooms.html
Preheat oven to 350°F
Slice mushroom caps into 1/4 in. Slices.
Heat oil in a stovetop/oven safe pot or skillet.
Add onion and cook until tender.
Add mushrooms and toss to coat.
Add rice and toss to coat again.
Add stock, salt and pepper.
Bring to a rolling simmer.
Cover pot with oven proof lid.
Place pot in oven on upper oven racks if heat source is in bottom of oven.
Bake for 1 hour and 10 minutes. Do not open or uncover the dish during cooking.
Almost all the liquid should be gone and the rice should be tender and split.
If not put back in oven for another 10-15 minutes.
Remove from oven, keep covered and let stand 15 minutes.
Uncover and fluff with a fork.
Serve hot! Enjoy!
