Creamy Mushroom Wild Rice (Printable version)

Hearty wild rice paired with sautéed mushrooms in a rich, creamy sauce and topped with buttery crumbs.

# What You'll Need:

→ Grains

01 - 1 cup uncooked wild rice blend
02 - 2 cups low-sodium vegetable broth
03 - 1 cup water

→ Vegetables

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 pound mixed mushrooms (cremini, button, shiitake), sliced
09 - 2 celery stalks, finely diced
10 - 2 medium carrots, diced
11 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
12 - 1 teaspoon fresh rosemary, minced or ½ teaspoon dried rosemary
13 - ½ teaspoon freshly ground black pepper
14 - ½ teaspoon kosher salt

→ Sauce

15 - 3 tablespoons all-purpose flour
16 - 1½ cups whole milk
17 - ½ cup heavy cream
18 - ½ cup sour cream
19 - ½ cup grated Parmesan cheese
20 - ½ cup shredded Gruyère or Swiss cheese

→ Topping

21 - ½ cup panko breadcrumbs
22 - 2 tablespoons melted butter
23 - 2 tablespoons chopped parsley (optional)

# How to Prepare:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a medium saucepan, combine wild rice blend, vegetable broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid.
03 - Heat butter and olive oil in a large skillet over medium heat. Add chopped onion, celery, and carrots; sauté for 5 minutes until softened.
04 - Add minced garlic, sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
05 - Sprinkle flour evenly over the vegetables and stir thoroughly to coat. Cook for 1 minute to eliminate raw flour taste.
06 - Gradually add whole milk and heavy cream while stirring constantly. Continue cooking until the sauce thickens, about 3 to 4 minutes.
07 - Remove skillet from heat. Stir in sour cream, grated Parmesan, and shredded Gruyère until smooth. Fold in the cooked wild rice until fully incorporated.
08 - Transfer the mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle the mixture evenly over the casserole. Bake uncovered for 25 to 30 minutes until bubbly and golden brown on top.
10 - Allow the casserole to cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert advice:

01 -
  • It tastes like the kind of meal you'd find at a cabin in the woods, rich and grounding without being heavy.
  • You can prep it hours ahead and slide it into the oven right before dinner, which has saved me more times than I can count.
  • The crispy panko topping against that creamy interior is the kind of texture contrast that makes you go back for seconds.
02 -
  • Don't rush the mushrooms, they need time to release their water and then brown properly or the whole dish will taste watery and bland.
  • If your sauce looks too thick, add a splash more milk before mixing in the rice, it should be creamy and loose because the rice will soak some up as it bakes.
  • Always taste before it goes in the oven, this is your last chance to adjust the salt and pepper and get it just right.
03 -
  • Use a mix of mushroom types for deeper flavor, the variety creates layers you won't get from just one kind.
  • Let the casserole rest after baking so the sauce thickens up and doesn't run all over the plate when you scoop it.
  • If the top is browning too fast, tent it loosely with foil for the last few minutes and it'll finish cooking without burning.

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