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DIRECTIONS

In a medium-sized pot, cook the wild rice in 3 cups of water, covered, until the rice is tender and the water is absorbed (about 45 minutes).
While the rice is cooking, cover the dried mushrooms with boiling water and let stand 20 minutes. Drain, pat dry, and coarsely chop. Set aside.
Combine the oil, onion, and shallots in a large skillet. Sauté over low heat until soft and translucent (about 10 minutes). Add the garlic, mushrooms, and cooked wild rice, and stir well. Reduce the heat and sauté, stirring, until the rice and mushrooms begin to brown and turn slightly crisp (about 15 minutes).
In a large pot, cook the pasta al dente according to the package directions.
Three minutes before the pasta has finished cooking, stir the vermouth into the skillet and combine well with the rice and vegetables. Drain the cooked pasta and return it to the cooking pot. Add the rice-vegetable mixture and toss gently.
Transfer the pasta to a warmed serving bowl. Serve plain or topped with a sprinkling of Parmesan cheese.