Put 1 cup of wild rice in a sieve and wash under flowing warm water, dipping sieve occasionally down into a bowl to permit some soaking of the rice.

Place rice in pot of hot water and boil it for 5 minutes. Drain.

Put 3 parts of hot water to 1 part of rice; add salt; boil until flaky, about 30 to 35 minutes. Drain rice and keep warm.

Saute sliced mushrooms (1 package about 1/2 pound) with 3 to 4 tablespoons minced shallots in 2 tablespoons butter. Keep stirring until mushrooms and shallots are nicely cooked. Mix into rice; add about 1/3 cup melted butter; place in oven dish (about 1 1/2 quart size) and heat well before serving.