Heat large saute pan over high heat for 30 seconds. Melt butter, then add chopped onion. Cook until translucent, then add cepes. Cook 5 minutes, blend in sun-dried cherries and Cabernet. Cook, stirring, 3 minutes. Mix in chestnuts and season with salt and pepper. Just before serving, add both wild and white cooked rice to pan, stir quickly to combine, and serve. Makes 8 to 10 servings. (Note: Other wild mushrooms or brown mushrooms may be substituted for cepes.) Janet Trefethen, 1992, holiday feast prepared for Julia Child Recipe by: Good Morning America