Creamy Mushroom Wild Rice (Printable version)

A hearty bake combining wild rice and mushrooms in a rich, creamy sauce, ideal for cozy meals.

# Ingredient list:

→ 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 lb 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 thyme
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 1/2 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 rice is tender and most liquid absorbed. Drain excess liquid if any.
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 for 8 to 10 minutes, stirring occasionally, until mushrooms release moisture and brown.
05 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute.
06 - Gradually add milk and heavy cream, stirring constantly. Cook until sauce thickens, about 3 to 4 minutes.
07 - Remove skillet from heat. Stir in sour cream, Parmesan, and Gruyère until smooth. Fold in cooked wild rice until thoroughly combined.
08 - Transfer mixture to the prepared baking dish, spreading evenly.
09 - Mix panko breadcrumbs with melted butter in a small bowl. Sprinkle evenly over the casserole.
10 - Bake uncovered for 25 to 30 minutes, until bubbly and golden brown on top.
11 - Let cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It tastes like comfort in a dish, creamy and earthy without feeling heavy.
  • The wild rice adds a nutty chew that makes every bite interesting.
  • You can prep it hours ahead and just pop it in the oven when company arrives.
  • Leftovers somehow taste even better the next day.
02 -
  • Don't rush the mushrooms, they need time to release their water and caramelize or the whole dish tastes flat.
  • Stir constantly when you add the milk and cream or you'll end up with a lumpy sauce that won't smooth out.
  • Let the casserole rest after baking so the sauce sets up a bit, otherwise it'll be soupy when you scoop it.
03 -
  • Use a mix of mushroom varieties for deeper, more complex flavor instead of just one type.
  • Toast the panko in a dry skillet for a minute before mixing it with butter if you want extra crunch.
  • Taste the filling before baking and adjust the salt, it should be well-seasoned going into the oven.

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