Creamy Mushroom Wild Rice (Printable version)

Tender wild rice mingles with sautéed mushrooms in a luscious, creamy sauce with crunchy topping.

# What You'll Need:

→ Rice

01 - 1 cup wild rice blend, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 0.5 teaspoon salt

→ Mushrooms & Vegetables

04 - 2 tablespoons olive oil
05 - 1 large yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 lb cremini or button mushrooms, sliced
08 - 2 celery stalks, diced
09 - 1 medium carrot, diced
10 - 1 teaspoon dried thyme
11 - 0.5 teaspoon black pepper

→ Cream Sauce

12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 0.5 cup sour cream
16 - 1 teaspoon Dijon mustard
17 - 0.5 cup grated Parmesan cheese

→ Topping

18 - 0.5 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 2 tablespoons chopped fresh parsley (optional)

# How to Prepare:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Combine wild rice blend, vegetable broth, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 40 to 45 minutes until rice is tender. Drain any excess liquid.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes. Stir in garlic, mushrooms, celery, and carrot. Cook 8 to 10 minutes until vegetables are tender and mushrooms browned. Add thyme and black pepper, cook for 1 additional minute. Remove from heat.
04 - Melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, simmering and stirring constantly until thickened, about 4 to 5 minutes.
05 - Remove from heat and stir in sour cream, Dijon mustard, and Parmesan cheese until smooth.
06 - In a large bowl, mix cooked rice, sautéed vegetables, and cream sauce until well combined. Spread mixture evenly in the prepared baking dish.
07 - Combine panko breadcrumbs with melted butter in a small bowl. Sprinkle evenly over the casserole.
08 - Bake for 25 to 30 minutes until bubbling and topping is golden brown. Let cool for 5 minutes before garnishing with parsley, if desired, and serving warm.

# Expert advice:

01 -
  • It feels fancy enough for guests but comes together without any fuss or complicated techniques.
  • The wild rice adds a nutty chew that makes every bite feel more satisfying than ordinary casseroles.
  • Leftovers taste even better the next day, which means less work and more flavor when you need it most.
02 -
  • Don't skip draining the rice after cooking—extra liquid will make the whole dish watery instead of creamy.
  • Let the mushrooms cook long enough to brown, or they'll taste steamed and bland instead of rich and savory.
  • Whisk the milk into the roux slowly and keep stirring, or you'll end up with lumps that won't smooth out.
03 -
  • Use a mix of mushroom varieties like shiitake or oyster for deeper, more complex flavor.
  • Toast the panko in a dry skillet with the melted butter before sprinkling it on top for extra crunch and golden color.
  • If the sauce feels too thick, whisk in a little extra milk until it reaches the consistency you want.

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