Salmon with Shiitake and Red Wine Sauce
Ingredients
- 5 tablespoons unsalted butter
- 1 large onion, coarsely chopped (about 1 1/2 cups)
- 2 cups dry red wine
- 2 cups beef stock, preferably homemade
- 8 thyme sprigs
- Salt and freshly ground pepper
- 1 cup wild rice, rinsed
- 1/2 pound shiitake mushrooms—stems discarded, caps cut into 1-inch pieces
- Four 6- to 7-ounce skinless salmon fillets
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