In a medium saucepan melt the butter over medium heat.
Add the onion and mushrooms, stirring often for 5 minutes.
Add the stock, water, salt and pepper, bringing to a boil.
Add the wild rice and return pot to a boil.
Reduce to a simmer and cover.
Cook for 35 minutes.
Add the long grain rice and simmer covered for 25 minutes.
Remove from heat and let cool.
Trim spinach and rinse in cold water.
Add to a medium saucepan and cook over mediun heat for 8 minutes (you wont need extra water as the water from washing will be enough) When JUST cooked drain in a colander and press out all the moisture you can.
Chop and place in a bowl.
Toss with lemon juice and nutmeg.
Cut salmon crosswise into 4 pieces.
Preheat oven to 425 degrees.
Lay out 1 sheet of phyllo, brush with butter and lay one more sheet on top of the first.
Leaving 2 inches from the long side of the pastry, and three inches ont he ends place 1/2 cup of the rice mixture in a rectangle 3 inches wide.
Place 1/4 of the spinach over the rice.
Top with 1 piece of salmon.
Fold the long side over top the salmon and then fold in the edges.
Carefully taking the long side"roll/fold' the pasckage over and over until a nice package is formed.
Place on a greased baking sheet, seam side down and brust with butter.
Repeat until you have 4 prepared packages.
Place on the center rack in your preheated oven and bake for 20 minutes or until nice and golden brown.
While the fish packages are baking~~.
In a medium saucepan boil the vinegar, wine, onions, salt and pepper for 5 minutes.
You want it reduced to about 2 T's.
Whisk in butter, a cube at a time.
Whisk in half and half and whisk until smooth and thickened.