1 lb. well seasoned bulk sausage
1 lb. fresh mushrooms, sliced
1 med. onion, chopped
1 stick butter, melted
1/4 c. flour
1 1/2 c. chicken broth
1/2 c. cream
1/4 c. white wine
1 tsp. each oregano, thyme, marjoram, monosodium glutamate, salt, pepper & hot pepper sauce
1 (6 oz.) pkg. white & wild rice, cooked with 2 c. water & rest of butter
1/2 c. toasted almonds

Crumble and cook sausage in skillet. Drain. Saute mushrooms and onion in butter until limp, but not brown. Blend flour with cream until smooth. Add broth and wine and cook until thickened. Combine sausage, mushrooms, onion and sauce. Season with oregano, thyme, marjoram, monosodium glutamate, salt and pepper. Stir in rice. Pour into 2 quart casserole. Sprinkle with toasted almonds. Freeze if desired. Thaw completely and bake 25 or 30 minutes at 350 degrees. Serve with baked apple and hot rolls.