Creamy Mushroom Wild Rice Casserole (Print Page)
A comforting, hearty bake with tender wild rice, savory mushrooms, and a luscious creamy sauce.
# What You Need:
→ Rice Base
01 - 1 cup wild rice blend, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1/2 teaspoon salt
→ Aromatics and Vegetables
04 - 2 tablespoons olive oil
05 - 1 large yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 pound cremini or button mushrooms, sliced
08 - 2 celery stalks, diced
09 - 1 medium carrot, diced
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon black pepper
→ Cream Sauce
12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 1/2 cup sour cream
16 - 1 teaspoon Dijon mustard
17 - 1/2 cup grated Parmesan cheese
→ Casserole Topping
18 - 1/2 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - In a medium saucepan, combine the wild rice blend, vegetable broth, and salt. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan and simmer for 40–45 minutes, or until the rice is tender. Drain any remaining liquid from the cooked rice.
03 - While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Stir in the minced garlic, sliced mushrooms, diced celery, and diced carrot. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and the mushrooms are browned. Incorporate the dried thyme and black pepper, cooking for an additional minute. Remove the skillet from heat.
04 - In a separate medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to create a roux.
05 - Gradually whisk in the whole milk into the roux, ensuring a smooth consistency. Continue to simmer, stirring constantly, for about 4–5 minutes until the sauce has thickened.
06 - Remove the thickened sauce from heat. Stir in the sour cream, Dijon mustard, and grated Parmesan cheese until the sauce is smooth and well combined.
07 - In a large mixing bowl, combine the cooked wild rice, the sautéed vegetables, and the prepared cream sauce. Mix all ingredients thoroughly until evenly distributed. Transfer the mixture into the greased baking dish, spreading it into an even layer.
08 - In a small bowl, combine the panko breadcrumbs with the melted butter. Sprinkle this topping evenly over the casserole mixture in the baking dish.
09 - Bake the casserole for 25–30 minutes, or until it is bubbling around the edges and the topping is golden brown. Allow the casserole to cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired, before enjoying warm.
# Expert Tips:
01 -
- It's surprisingly easy to pull off even for a weeknight but tastes like you fussed all day.
- This casserole is a secret weapon for pleasing everyone at the table vegetarians and meat-eaters alike often ask for seconds.
02 -
- Making sure your mushrooms really brown in the skillet rather than just steam is crucial for deep savory flavor.
- Don't rush the roux when making the cream sauce cooking the flour for at least a minute prevents a raw flour taste in your final dish.
03 -
- Rinsing wild rice before cooking helps remove any debris and ensures a cleaner flavor profile for your casserole.
- Allowing the casserole to rest for a few minutes after baking lets the sauce set and prevents it from being too runny when served.