• Measure ½ 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.

Assemble the Casserole Layers

• Toss the cooked rices together to evenly combine.
• In a 9x9 square baking dish, "grease" the bottom of the dish with a spoon full of the creamy mushroom sauce. This will prevent the rice from sticking as it bakes.
• Layer the bottom of the dish with the mixed, cooked rices.
• Top evenly with the creamy wine and mushroom sauce.
• Sprinkle with the butter cracker crumbs.
• Bake at 400 degrees for 10 minutes until the crumb topping becomes golden crispy and the edges bubble and begin to brown.
• Serve in big scoopfuls, taking care that the crumbs remain on top, over the creamy mushrooms, over the rice.
• Dig in!