Creamy Mushroom Wild Rice

I threw this together on a rainy Tuesday when the farmers market mushrooms were too beautiful to ignore. The smell of thyme hitting warm butter still makes me pause whatever I'm doing. It's the kind of dish that looks fancy but forgives every shortcut.

My neighbor once brought her kids over while this was baking and they kept asking what smelled so good. When I served it, even the picky eater went back for seconds. That's when I knew it had earned a permanent spot in my rotation.

Ingredients

• Wild rice blend: This isn't your everyday white rice. It brings an earthy, almost smoky flavor and holds its shape beautifully under all that cream.
• Mixed mushrooms: I love using a mix because each type adds a different texture. Shiitake brings depth, cremini stays firm, and button mushrooms soak up all the savory bits.
• Vegetable broth: Cooking the rice in broth instead of water is a tiny step that layers in so much more flavor from the start.
• Olive oil: I use this to start the sauté because it handles the heat well and doesn't compete with the butter that comes later.
• Yellow onion: Finely chopped onion melts into the background and sweetens everything without trying to steal the show.
• Garlic cloves: Fresh garlic is non-negotiable here. It perfumes the whole dish and mingles with the mushrooms like they were meant to be together.
• Celery and carrots: These add a subtle sweetness and a bit of crunch that balances the creaminess. Don't skip them.
• Fresh thyme: A little thyme goes a long way. It smells like a garden in spring and ties all the vegetables together.
• Unsalted butter: I use unsalted so I can control the salt level, especially since the Parmesan and soy sauce add their own.
• All-purpose flour: This thickens the sauce into something silky and cling-to-your-spoon perfect.
• Whole milk and heavy cream: The combination makes the sauce rich without being over-the-top heavy. You want comfort, not a food coma.
• Parmesan cheese: Freshly grated Parmesan melts smoothly and adds a salty, umami punch that makes everything taste more alive.
• Soy sauce: This is my secret weapon. It deepens the savory flavor and makes the mushrooms taste even more like themselves.
• Panko breadcrumbs: These crisp up into a golden, crunchy topping that contrasts perfectly with the creamy interior.
• Gruyère or Swiss cheese: Optional, but if you add it, you get these little pockets of melted, nutty cheese that make every bite feel like a hug.
• Fresh parsley: A handful of chopped parsley on top adds a pop of color and a hint of freshness right before serving.

Instructions

Get the oven ready:

Preheat your oven to 190°C (375°F) and lightly grease a 9x13-inch casserole dish. This ensures everything bakes evenly and nothing sticks.

Cook the wild rice:

Follow the package directions, using vegetable broth instead of water for extra flavor. Set it aside once it's tender and fluffy.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the onion and cook until it turns translucent and smells sweet. This takes about 3 to 4 minutes.

Add the vegetables:

Toss in the garlic, mushrooms, celery, and carrots, stirring often until the mushrooms release their moisture and everything softens. This usually takes 8 to 10 minutes and fills the kitchen with the most incredible smell.

Season the vegetables:

Sprinkle in the thyme, salt, and pepper, stirring for another minute to let the herbs bloom. Then take the skillet off the heat.

Make the creamy sauce:

In a medium saucepan, melt the butter over medium heat, then whisk in the flour and cook for a minute until it smells nutty. Slowly pour in the milk and cream, whisking constantly until the sauce thickens, about 3 to 4 minutes.

Finish the sauce:

Stir in the Parmesan and soy sauce, letting the cheese melt completely. The sauce should be smooth and glossy.

Combine everything:

In a large bowl, mix the cooked rice, sautéed vegetables, and creamy sauce until everything is evenly coated. Spread this mixture into your prepared casserole dish.

Prepare the topping:

In a small bowl, toss the panko breadcrumbs with melted butter and parsley until the crumbs are evenly coated. Sprinkle this over the casserole, then scatter the Gruyère or Swiss cheese on top if you're using it.

Bake until golden:

Slide the casserole into the oven and bake uncovered for 25 to 30 minutes, until the top is golden brown and the edges are bubbling. Let it cool for 5 minutes before serving so the sauce can set a little.

Save to Pinterest

One cold evening, I served this to a friend who'd just moved to town and didn't know anyone yet. She sat at my table, took a bite, and said it tasted like home. That's when I realized food doesn't just fill you up, it fills the spaces between people.

Make It Your Own

If you want to lighten it up, swap half the cream for more milk. For a vegan version, use plant-based butter, milk, and cream, and skip the cheese or use a vegan substitute. You can also toss in a handful of spinach or kale right before baking for extra greens and color.

Storing and Reheating

This casserole keeps beautifully in the fridge for up to four days. Reheat individual portions in the microwave or warm the whole dish in a 180°C (350°F) oven until heated through. The topping won't be quite as crispy the second time, but the flavors deepen overnight and it's still absolutely delicious.

Serving Suggestions

I like to serve this with a simple green salad dressed in lemon vinaigrette to cut through the richness. It also pairs well with roasted Brussels sprouts or steamed green beans. If you're serving it as a side, it goes beautifully next to roasted chicken or a holiday turkey.

• Add a sprinkle of extra Parmesan right before serving for a salty finish.
• Drizzle a little truffle oil over the top if you're feeling fancy.
• Serve it straight from the baking dish for a casual, family-style dinner.

Save to Pinterest

This dish has shown up at potlucks, weeknight dinners, and quiet evenings when I just needed something warm and dependable. I hope it does the same for you.

Recipe FAQs

→ What type of rice is used in this dish?

A wild rice blend is used for its nutty flavor and chewy texture, complementing the mushrooms well.

→ Can this dish be made vegan?

Yes, by substituting plant-based butter, milk, and cream, and using vegan cheese or omitting cheese, this dish can be made vegan-friendly.

→ How is the creamy sauce prepared?

The sauce is made by melting butter, whisking in flour to create a roux, then gradually adding milk and cream until thickened, finished with Parmesan and soy sauce for umami depth.

→ What vegetables add flavor and texture?

Onions, garlic, mixed mushrooms, celery, and carrots are sautéed to build a flavorful and tender vegetable base.

→ How do I achieve a crunchy topping?

A mixture of panko breadcrumbs, melted butter, parsley, and Gruyère or Swiss cheese is sprinkled on top before baking to create a golden, crispy crust.

→ Can I prepare this casserole in advance?

Yes, it can be assembled and refrigerated up to 24 hours before baking, making it ideal for meal prep or entertaining.