Appetizer: Canada – Saskatchewan, Canadian Prairies – Saskatchewan Wild Rice and Mushroom Bites

Serving Size: 24

Approximate Time

Prep 40 min

Cook 10 min

Additional 50 min

Total 1 hr 30 min

Ingredients

- 24 mini phyllo cups (store-bought), ready to fill
- 2 cups (370 g) cooked wild rice (if using dry, see instructions)
- 8 oz (225 g) mixed local mushrooms, cleaned and chopped
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 small shallot, minced (approx. 30 g)
- 1 clove garlic, minced (approx. 3 g)
- 4 oz (115 g) goat cheese, softened
- 1/4 cup (60 ml) sour cream
- 1 large egg (approx. 50 g), lightly beaten
- 1 tbsp (15 ml) fresh lemon juice
- Zest of 1 lemon (about 1 tsp / 2 g)
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1/2 tsp (1 g) dried prairie sage, finely crumbled (or 1 tsp fresh, finely chopped)
- 2 tbsp (6 g) fresh chives, thinly sliced
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1/4 cup (30 g) grated aged cheddar (optional)
- 2 tbsp (30 g) toasted pumpkin seeds (pepitas), coarsely chopped
- Fresh parsley or additional chives for garnish

Instructions

Short Description:
Crisp mini phyllo cups filled with a creamy mixture of locally harvested wild rice and sautéed prairie mushrooms, finished with fresh herbs and toasted pumpkin seeds for a crunchy finish. These small, easy-to-eat bites highlight the nutty wild rice and earthy mushrooms of Saskatchewan.

Regional Notes:
This version uses wild rice harvested in the prairie region and mixed local mushrooms (chanterelle/oregano/oyster or cremini where available) and is seasoned with herbs typical of the Canadian Prairies—thyme, sage, and chives. Unlike generic rice bites, the emphasis here is on regional wild rice texture and the use of prairie-grown pumpkin seeds and aged cheddar as optional local accents.

1. If you do not have cooked wild rice: rinse 1/2 cup (100 g) dry wild rice under cold water, then combine with 2 cups (475 ml) water and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, cover, and cook 40–50 minutes until the grains split and are tender. Drain any excess liquid and fluff; allow to cool. You should end up with about 2 cups (370 g) cooked wild rice.
2. Preheat the oven to 375°F (190°C). Arrange the mini phyllo cups on a baking sheet and warm them in the oven for 3–4 minutes to crisp; remove and set aside.
3. In a large skillet over medium heat, melt the butter with the olive oil. Add the minced shallot and sauté 2–3 minutes until translucent. Add the chopped mushrooms and cook 6–8 minutes, stirring occasionally, until they release their juices and begin to brown.
4. Add the garlic, thyme, and sage to the mushrooms and cook 30–60 seconds until fragrant. Season with 1/8 tsp (0.75 g) salt and a pinch of pepper. Remove the skillet from heat and let the mushroom mixture cool slightly.
5. In a medium bowl, combine the softened goat cheese, sour cream, beaten egg, lemon juice, lemon zest, remaining 1/8 tsp (0.75 g) salt, and remaining pinch of pepper. Mix until smooth and well blended.
6. Stir the cooked wild rice, sautéed mushroom mixture, and sliced chives into the goat cheese mixture until evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
7. Spoon about 1 to 1 1/2 tablespoons (15–22 ml) of the wild rice and mushroom filling into each warmed phyllo cup, mounding slightly. If using, sprinkle a small pinch of grated aged cheddar atop each filled cup.
8. Bake the filled phyllo cups 8–10 minutes at 375°F (190°C), until the filling is set and the edges of the phyllo are golden. Keep an eye so the cups do not burn.
9. Remove from the oven and immediately sprinkle with toasted pumpkin seeds and a few finely chopped parsley leaves or extra chives for color. Serve warm or at room temperature as bite-sized appetizers.