Creamy Mushroom Wild Rice (Printable version)
Baked comforting dish featuring sautéed mushrooms, wild rice, and a rich creamy sauce with a crunchy topping.
# What You'll Need:
→ Rice
01 - 1 cup wild rice blend, uncooked
02 - 2 cups vegetable broth or water
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 pound mixed mushrooms (cremini, button, shiitake), sliced
07 - 2 celery stalks, diced
08 - 2 medium carrots, diced
09 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Creamy Sauce
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons all-purpose flour
14 - 1 cup whole milk
15 - 1 cup heavy cream
16 - ⅓ cup grated Parmesan cheese
17 - 1 tablespoon soy sauce or tamari for gluten-free
→ Topping
18 - 1 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 2 tablespoons chopped fresh parsley (optional)
21 - ⅓ cup shredded Gruyère or Swiss cheese (optional)
# How to Prepare:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - Cook wild rice blend according to package instructions using vegetable broth or water. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until translucent, about 3 to 4 minutes.
04 - Add garlic, mushrooms, celery, and carrots. Sauté until mushrooms are tender and vegetables soften, approximately 8 to 10 minutes.
05 - Stir in thyme, salt, and black pepper. Cook for an additional minute, then remove from heat.
06 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
07 - Gradually whisk in milk and heavy cream. Stir continuously until sauce thickens, about 3 to 4 minutes.
08 - Stir in Parmesan cheese and soy sauce. Remove from heat.
09 - In a large bowl, mix cooked rice, sautéed vegetables, and creamy sauce thoroughly.
10 - Spread mixture evenly in the prepared casserole dish.
11 - Combine panko breadcrumbs, melted butter, and parsley in a small bowl. Evenly sprinkle over the casserole. Optionally, add shredded Gruyère or Swiss cheese on top.
12 - Bake uncovered for 25 to 30 minutes until the topping is golden brown and casserole is bubbling.
13 - Allow casserole to cool for 5 minutes before serving.
# Expert advice:
01 -
- It tastes like something from a cozy countryside inn but uses ingredients you already know.
- The wild rice gives it this nutty chew that makes every bite feel substantial and warm.
- Leftovers actually get better after a day in the fridge.
02 -
- Don't rush the mushroom sauté. Let them cook long enough to release their water and caramelize slightly, or the casserole will be watery.
- Whisk the cream and milk in slowly to avoid lumps. If you dump it all at once, you'll end up with a clumpy mess instead of a silky sauce.
03 -
- Assemble the casserole up to 24 hours ahead, cover it tightly, and refrigerate. Just add 5 to 10 minutes to the baking time if it's going in cold.
- Use a mix of mushroom varieties for the best flavor and texture. Each one brings something different to the table.