All American Rice, Wild Mushroom And Wisconsin Cheese Tart


1/2 ounce dried wild mushrooms (shiitake, porcini, etc.)
1 tablespoon flour
1 medium onion, coarsely chopped
4 eggs
1/2 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups (6 ounces) shredded Wisconsin Fontina
cheese, divided
1/2 cup (2 ounces) grated Wisconsin Asiago cheese
1/3 cup chopped fresh parsley
3 cups cooked rice, cooked in chicken broth
Chopped parsley, optional


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