Creamy Mushroom Wild Rice (Print Page)
Hearty blend of wild rice and mushrooms in a rich creamy sauce, topped with golden breadcrumbs and cheese.
# What You 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 1/2 teaspoon dried)
10 - 1/2 teaspoon salt
11 - 1/4 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 - 1/3 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 - 1/3 cup shredded Gruyère or Swiss cheese (optional)
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - Cook wild rice blend according to package directions using vegetable broth or water; set aside.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook 3 to 4 minutes until translucent.
04 - Add garlic, mushrooms, celery, and carrots to skillet. Sauté 8 to 10 minutes until mushrooms soften and vegetables are tender.
05 - Stir in thyme, salt, and pepper; cook for 1 additional minute. Remove skillet from heat.
06 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
07 - Gradually whisk in milk and cream, stirring until sauce thickens, about 3 to 4 minutes.
08 - Whisk in Parmesan cheese and soy sauce. Remove from heat.
09 - In a large bowl, mix cooked wild rice, sautéed vegetables, and creamy sauce until well combined.
10 - Transfer mixture evenly into the prepared casserole dish.
11 - Combine panko breadcrumbs, melted butter, and parsley in a small bowl. Sprinkle evenly over casserole. Add shredded Gruyère or Swiss cheese if desired.
12 - Bake uncovered for 25 to 30 minutes until topping is golden brown and casserole is bubbly.
13 - Allow casserole to cool for 5 minutes prior to serving.
# Expert Tips:
01 -
- It's the rare vegetarian dish where nobody notices what's missing—the umami from mushrooms and soy sauce makes it deeply satisfying.
- You can assemble it hours ahead and bake when you're ready, which means less stress when guests arrive.
- That golden, crunchy topping hiding a creamy, luxurious interior feels like a small luxury you made yourself.
02 -
- Don't skip the roux—it's the foundation of your sauce, and rushing it or using too high heat will make it taste burnt and bitter instead of nutty and warm.
- Mushrooms release liquid as they cook, which is exactly what you want; don't crowd the pan or cover it, just let them sit and sear slightly.
- If your sauce seems thin after adding the milk and cream, keep stirring and let it bubble gently—it thickens more as it cooks, and more again as it cools.
03 -
- Toast your panko breadcrumbs in a dry skillet for 2-3 minutes before mixing with butter—it adds flavor and keeps them crunchier longer.
- Use a mix of mushroom varieties for complexity; if cremini or shiitake aren't available, baby bellas and oyster mushrooms work wonderfully.