Creamy Mushroom Wild Rice

I was rummaging through my pantry one rainy November afternoon when I found a forgotten bag of wild rice tucked behind the lentils. That same week, a friend had dropped off a basket of mushrooms from the farmers market, and suddenly this casserole just made sense. The kitchen filled with earthy aromas as everything came together, and I knew I had stumbled onto something special.

The first time I brought this to a potluck, my neighbor asked if I had ordered it from a restaurant. I laughed because I had been worried the breadcrumb topping looked too simple. But when everyone scraped the dish clean and someone tucked the recipe card into their coat pocket, I realized this casserole had earned its place at the table.

Ingredients

• Wild rice blend: This is the backbone of the dish, offering a hearty texture that holds up beautifully under all that creamy sauce.
• Vegetable broth and water: Cooking the rice in broth instead of plain water adds a subtle savory depth you will taste in every forkful.
• Unsalted butter and olive oil: Using both gives you the richness of butter and the clean flavor of olive oil, perfect for sauteing without burning.
• Yellow onion: I always dice mine finely so it melts into the sauce and adds sweetness without chunky bits.
• Garlic cloves: Fresh garlic is non negotiable here, it blooms in the hot oil and perfumes the whole dish.
• Mixed mushrooms: Combining cremini, button, and shiitake creates layers of flavor, some mild and some woodsy.
• Celery and carrots: They add a gentle crunch and natural sweetness that balances the earthy mushrooms.
• Fresh thyme and rosemary: These herbs make the kitchen smell like a cozy cabin, and their piney notes tie everything together.
• Black pepper and kosher salt: Season as you go, tasting along the way, because the cheeses will add saltiness too.
• All purpose flour: This thickens the sauce just enough to coat the rice without turning it gluey.
• Whole milk and heavy cream: The combination gives you a velvety sauce that clings to every grain of rice.
• Sour cream: Stirring this in at the end adds a subtle tang that keeps the dish from feeling one dimensional.
• Parmesan and Gruyere: Parmesan brings sharp umami, while Gruyere melts into nutty, stretchy goodness.
• Panko breadcrumbs: These crisp up into a golden crown that adds the most satisfying crunch.
• Melted butter for topping: Tossing the panko in butter before baking ensures every crumb turns golden and crispy.
• Fresh parsley: A sprinkle at the end brightens the whole dish and makes it look like you fussed more than you did.

Instructions

Preheat and prep your dish:

Set your oven to 180 degrees C and grease a 9x13 inch baking dish. This step feels small, but it saves you from a frantic scramble later when everything is ready to bake.

Cook the wild rice:

Combine the rice, broth, and water in a saucepan, bring it to a boil, then lower the heat and cover. Let it simmer gently for 40 to 45 minutes until the grains are tender and have soaked up most of the liquid, then drain any extra.

Saute the aromatics:

Heat butter and olive oil in a large skillet over medium heat, then add the onion, celery, and carrots. Stir occasionally for about 5 minutes until they soften and the onion turns translucent.

Add garlic and mushrooms:

Toss in the garlic, mushrooms, thyme, rosemary, salt, and pepper. Cook for 8 to 10 minutes, stirring now and then, until the mushrooms release their moisture and start to turn golden at the edges.

Make a roux:

Sprinkle the flour over the vegetables and stir to coat everything evenly. Let it cook for about a minute so the raw flour taste disappears.

Build the creamy sauce:

Slowly pour in the milk and heavy cream, stirring constantly to avoid lumps. Keep cooking until the sauce thickens, which should take 3 to 4 minutes.

Finish the filling:

Take the skillet off the heat and stir in the sour cream, Parmesan, and Gruyere until everything melts into a smooth, glossy sauce. Fold in the cooked wild rice and mix until every grain is coated.

Assemble the casserole:

Transfer the rice mixture into your greased baking dish, spreading it out evenly. This is your chance to smooth the top so the breadcrumbs sit nicely.

Prepare the topping:

In a small bowl, toss the panko breadcrumbs with melted butter until they are well coated. Sprinkle this mixture evenly over the casserole.

Bake until golden:

Slide the dish into the oven and bake uncovered for 25 to 30 minutes. You will know it is done when the top is bubbly and the breadcrumbs have turned a beautiful golden brown.

Cool and garnish:

Let the casserole rest for 5 minutes before serving. If you like, scatter chopped parsley over the top for a fresh pop of color.

Save

One winter evening, I served this casserole alongside roasted chicken for my in laws, and my mother in law quietly asked for the recipe before dessert even arrived. She told me it reminded her of a dish her own mother used to make, and I realized food has a way of bridging generations without trying too hard.

Make Ahead and Storage Tips

You can assemble the entire casserole up to a day in advance, cover it tightly with foil, and keep it in the fridge until you are ready to bake. Just add an extra 10 minutes to the baking time if you are starting from cold. Leftovers reheat beautifully in the oven or microwave and stay delicious for up to 3 days, though the topping softens a bit after the first day.

Flavor Variations and Substitutions

If you want to make this vegan, swap in plant based milk, vegan butter, and dairy free cheese, and use a thick coconut yogurt instead of sour cream. For a heartier main dish, stir in shredded rotisserie chicken or cooked sausage. A splash of dry white wine added when you saute the mushrooms brings an extra layer of brightness that makes the whole dish sing.

Serving Suggestions

This casserole shines as a holiday side dish next to roasted turkey or glazed ham, but it also works as a satisfying vegetarian main when paired with a crisp green salad. I love serving it family style straight from the baking dish, letting everyone dig in while it is still steaming.

• Pair it with a light arugula salad dressed in lemon vinaigrette to cut through the richness.
• Serve alongside roasted Brussels sprouts or green beans for a complete cozy meal.
• Offer crusty bread on the side for anyone who wants to soak up every last bit of creamy sauce.

Save

This casserole has become my go to whenever I need something that feels like a warm hug on a plate. I hope it fills your kitchen with the same comforting smells and brings your people back to the table for seconds.

Recipe FAQs

→ What type of rice is best for this dish?

A wild rice blend works best, offering a chewy texture and nutty flavor that complements the creamy sauce.

→ Can I use other mushrooms besides cremini and shiitake?

Yes, a mix of button, cremini, shiitake, or any preferred mushrooms will enhance flavor and texture.

→ How can I make this dish vegan-friendly?

Substitute plant-based milk and vegan butter, replace cheeses with vegan alternatives, and use dairy-free sour cream.

→ What herbs add the best flavor to this casserole?

Fresh thyme and rosemary bring earthy, aromatic notes that balance the richness of the creamy sauce.

→ Is it possible to prepare this dish ahead of time?

Yes, it can be assembled in advance and baked just before serving. Leftovers keep well refrigerated for up to three days.

→ Can this dish be made gluten-free?

Using gluten-free flour and breadcrumbs will make it gluten-free without sacrificing texture or taste.