Creamy Mushroom Wild Rice (Print Page)

Tender wild rice combined with mushrooms and creamy sauce for a warm, savory dish.

# What You Need:

→ Grains

01 - 1 cup uncooked wild rice blend
02 - 2 cups low-sodium vegetable broth
03 - 1 cup water

→ Vegetables

04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 medium yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 pound mixed mushrooms (cremini, button, shiitake), sliced
09 - 2 celery stalks, finely diced
10 - 2 medium carrots, diced
11 - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
12 - 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
13 - 1/2 teaspoon freshly ground black pepper
14 - 1/2 teaspoon kosher salt

→ Sauce

15 - 3 tablespoons all-purpose flour
16 - 1.5 cups whole milk
17 - 1/2 cup heavy cream
18 - 1/2 cup sour cream
19 - 1/2 cup grated Parmesan cheese
20 - 1/2 cup shredded Gruyère or Swiss cheese

→ Topping

21 - 1/2 cup panko breadcrumbs
22 - 2 tablespoons melted butter
23 - 2 tablespoons chopped parsley (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Combine wild rice blend, vegetable broth, and water in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 40 to 45 minutes until tender and most liquid is absorbed. Drain any excess liquid.
03 - Heat butter and olive oil in a large skillet over medium heat. Add onion, celery, and carrots; sauté for 5 minutes until softened.
04 - Add garlic, mushrooms, thyme, rosemary, salt, and pepper to the skillet. Cook 8 to 10 minutes, stirring occasionally until mushrooms release moisture and begin browning.
05 - Sprinkle flour over vegetables and stir to coat. Cook 1 minute.
06 - Gradually pour in whole milk and heavy cream while stirring constantly. Cook 3 to 4 minutes until sauce thickens.
07 - Remove from heat. Stir in sour cream, Parmesan, and Gruyère until smooth. Fold in cooked wild rice until well combined.
08 - Transfer mixture to the prepared baking dish.
09 - In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle mixture evenly over casserole.
10 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top.
11 - Allow to cool for 5 minutes. Garnish with chopped parsley before serving, if desired.

# Expert Tips:

01 -
  • It tastes like the kind of comfort food you crave on cold evenings, rich and satisfying without feeling too heavy.
  • The wild rice gives it a nutty chew that makes every bite interesting, not just another mushy casserole.
  • You can prep it hours ahead and pop it in the oven right before dinner, which saved me more than once during hectic weeknights.
  • Even people who claim they dont like mushrooms always come back for seconds once they taste how creamy and golden it gets.
02 -
  • Drain the rice well after cooking or your casserole will turn soupy, I learned this the messy way the first time.
  • Do not skip stirring the flour into the vegetables before adding the liquids, it prevents clumps and gives you a silky sauce every time.
  • Let the casserole rest after baking so the sauce sets up a bit, otherwise it will run all over the plate when you scoop it.
03 -
  • Toast your breadcrumbs in the melted butter on the stovetop for a minute before sprinkling them on top, it guarantees an extra crispy crust.
  • Use a mix of mushroom varieties instead of just one type, the different textures and flavors make each bite more interesting.
  • Taste the filling before you bake it and adjust the salt and pepper, because once it is in the oven it is too late to fix.

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