Mushroom and Hazelnut with Wild Rice

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

A tablespoon of your favourite cooking fat

10 medium size button mushrooms wiped of dirt & sliced

1 clove garlic crushed

A handful of whole raw hazelnuts

½ a carton of coconut cream, double cream can be used instead, or the thick top part of a can of full fat coconut milk

1 pack of Veetee Basmati and Wild Rice

Directions at hedgecombers.com

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