Measure 1/2 cup of uncooked wild rice, and 1 cup white rice and cook in separate pots, according to package directions for time and liquid ratio.
Preheat oven to 450 degrees.
In a skillet, heat 3 tablespoons butter and saute cleaned mushrooms, shallot, and garlic until mushrooms begin to brown and crisp slightly.
Add the wine to deglaze the skillet, followed by the stock, and simmer on medium high heat for 5 minutes. Liquid will reduce slightly.
Reduce heat to low, add heavy cream, parmesan cheese, and salt and pepper to taste. Stir to combine and melt cheese completely.
In a small dish, add crushed cracker crumbs and 3 tablespoons melted butter, toss to coat.