Creamy Mushroom Wild Rice Casserole Thyme (Printable version)
Comforting casserole with earthy mushrooms, nutty wild rice, and fragrant thyme in a creamy sauce. Perfect for dinner or a holiday side.
# What You'll Need:
→ Grains
01 - 1 cup uncooked wild rice
02 - 2 cups vegetable broth
→ Mushrooms & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 16 ounces cremini or button mushrooms, sliced
07 - 2 celery stalks, diced
08 - 1 medium carrot, diced
→ Herbs & Seasonings
09 - 1 tablespoon fresh thyme leaves
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon black pepper
12 - 3/4 teaspoon salt
→ Creamy Sauce
13 - 4 tablespoons unsalted butter
14 - 1/4 cup all-purpose flour
15 - 2 cups whole milk
16 - 1/2 cup heavy cream
17 - 1/2 cup grated Parmesan cheese
→ Topping
18 - 1 cup shredded Gruyère or Swiss cheese
19 - 1/2 cup panko breadcrumbs
20 - 1 tablespoon melted butter
# How to Prepare:
01 - Preheat oven to 375°F. Thoroughly grease a 9x13-inch casserole dish.
02 - Rinse wild rice under cold water. In a medium saucepan, combine the rinsed wild rice and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40 to 45 minutes, or until the rice is tender. Drain any excess liquid if necessary.
03 - While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until translucent, about 4 minutes. Incorporate the minced garlic, sliced mushrooms, diced celery, and diced carrot. Continue to cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are well browned and the vegetables are softened. Stir in the fresh thyme, dried oregano, salt, and black pepper. Remove the skillet from the heat.
04 - In a separate medium saucepan, melt 4 tablespoons of unsalted butter over medium-low heat. Whisk in 1/4 cup all-purpose flour and cook for 1 minute, forming a roux. Gradually add 2 cups of whole milk and 1/2 cup of heavy cream, whisking continuously to prevent lumps, until the sauce is smooth and thickened, approximately 4 to 5 minutes. Stir in 1/2 cup of grated Parmesan cheese until it is fully melted and incorporated.
05 - In a large mixing bowl, combine the cooked wild rice, the sautéed vegetable mixture, and the prepared creamy sauce. Mix thoroughly until all components are evenly distributed.
06 - Transfer and spread the combined mixture evenly into the prepared 9x13-inch casserole dish. Sprinkle 1 cup of shredded Gruyère or Swiss cheese evenly over the top. For an optional crunchy topping, toss 1/2 cup of panko breadcrumbs with 1 tablespoon of melted butter, then scatter them over the cheese.
07 - Bake the casserole uncovered in the preheated oven for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling hot. Allow the casserole to rest for 10 minutes before serving to set.
# Expert advice:
01 -
- This dish secretly turns even picky eaters into mushroom and wild rice enthusiasts.
- It's a truly elegant vegetarian main or a show-stopping side that makes any meal feel special, especially during the holidays.
02 -
- Never rush cooking wild rice; undercooked rice can be unpleasantly tough, so always let it simmer for the full time or until it reaches your desired tenderness.
- Don't overcrowd your skillet when sautéing mushrooms; they'll steam instead of brown, missing out on that deep, savory flavor. Cook them in batches if necessary.
03 -
- Allowing the casserole to rest for 10 minutes after baking isn't just for cooling; it helps the sauce set, preventing a runny dish and making serving much neater.
- If you're making this ahead of time, assemble everything but the topping, cover, and refrigerate. Add the cheese and panko just before baking for the best texture.