Creamy Mushroom Wild Rice (Print View)
Rich and creamy mushrooms with wild rice in a golden baked dish, perfect as a vegetarian main or hearty side.
# What You'll Need:
→ Rice
01 - 1 cup uncooked wild rice blend
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 ground 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 unsalted butter
20 - 2 tablespoons chopped fresh parsley (optional)
21 - 1/3 cup shredded Gruyère or Swiss cheese (optional)
# How to Make:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Prepare the wild rice blend according to package directions using vegetable broth or water; set aside once cooked.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3–4 minutes.
04 - Stir in garlic, mushrooms, celery, and carrots. Sauté until mushrooms are tender and vegetables soften, approximately 8–10 minutes.
05 - Add thyme, salt, and black pepper; cook for 1 more minute then remove from heat.
06 - In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
07 - Gradually whisk in milk and cream. Cook, stirring constantly, until sauce thickens, about 3–4 minutes.
08 - Remove from heat and stir in Parmesan cheese and soy sauce until fully incorporated.
09 - In a large bowl, combine cooked wild rice, sautéed vegetables, and creamy sauce. Mix thoroughly.
10 - Spread the mixture evenly in the prepared baking dish.
11 - Mix panko breadcrumbs with melted butter and chopped parsley. Sprinkle evenly over the casserole. Add shredded cheese if desired.
12 - Bake uncovered for 25–30 minutes until the topping is golden and the casserole bubbles.
13 - Allow to cool for 5 minutes before serving.
# Expert Suggestions:
01 -
- It tastes like you spent hours cooking when it's actually ready in just over an hour.
- The creamy sauce clings to every grain of wild rice, making each bite feel indulgent without being heavy.
- It sits beautifully as a main course or moves to the side of the plate with equal grace.
02 -
- The soy sauce might seem like an odd addition, but it deepens the umami in a way that makes people taste mushroom flavor they didn't know was there—don't skip it or reduce it.
- If your sauce breaks or looks lumpy when you add the cream, strain it through a fine sieve and continue; it will smooth out as it heats and blends with everything else.
- Don't cover the casserole while baking or your topping will steam instead of crisp, and that golden finish is what makes this dish feel special instead of ordinary.
03 -
- Toast your panko briefly in a dry skillet over medium heat before mixing with butter and herbs—this extra step creates even more crunch and deepens the flavor.
- If your mushrooms release a lot of liquid while sautéing, let them cook a bit longer uncovered to evaporate that moisture; this concentrates their earthy flavor instead of diluting your finished sauce.