Creamy Mushroom Wild Rice (Print View)
Savory wild rice mixed with mushrooms and creamy sauce for cozy, flavorful dinners.
# What You'll Need:
→ Rice
01 - 1 cup wild rice blend, rinsed
02 - 2 cups low-sodium vegetable broth
03 - 1/2 teaspoon salt
→ Mushrooms & Vegetables
04 - 2 tablespoons olive oil
05 - 1 large yellow onion, finely chopped
06 - 3 garlic cloves, minced
07 - 1 lb cremini or button mushrooms, sliced
08 - 2 celery stalks, diced
09 - 1 medium carrot, diced
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon black pepper
→ Cream Sauce
12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 1/2 cup sour cream
16 - 1 teaspoon Dijon mustard
17 - 1/2 cup grated Parmesan cheese
→ Topping
18 - 1/2 cup panko breadcrumbs
19 - 2 tablespoons melted butter
20 - 2 tablespoons chopped fresh parsley (optional)
# How to Make:
01 - Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
02 - In a medium saucepan, combine wild rice blend, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40–45 minutes until rice is tender. Drain any excess liquid.
03 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes. Stir in garlic, mushrooms, celery, and carrot; cook for 8–10 minutes until vegetables soften and mushrooms brown. Add dried thyme and black pepper, cook for another minute, then remove from heat.
04 - In a separate saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually whisk in whole milk, simmering and stirring constantly until thickened, about 4–5 minutes.
05 - Remove sauce from heat and stir in sour cream, Dijon mustard, and grated Parmesan cheese until smooth.
06 - In a large bowl, mix cooked wild rice, sautéed vegetables, and cream sauce until combined. Spread evenly into the prepared baking dish.
07 - In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the casserole.
08 - Bake for 25–30 minutes until the casserole is bubbly and the topping is golden brown. Allow to cool for 5 minutes, then garnish with chopped fresh parsley if desired. Serve warm.
# Expert Suggestions:
01 -
- It comes together in stages so you're never rushed, and your kitchen fills with warm, savory smells that make everyone arrive hungry.
- The wild rice stays chewy and interesting instead of mushy, and the cream sauce actually tastes like it was made with care, not a can.
- It feeds six people without drama and tastes even better the next day when flavors have had time to mingle.
02 -
- Don't skip rinsing the wild rice or rush the cooking—undercooked rice stays hard, overcooked rice becomes pulp, but properly cooked rice has a chew that makes this dish shine.
- The mushrooms won't brown properly if the skillet is crowded or wet; let them have space and don't stir too much, giving them time to caramelize.
- Always add sour cream off heat—high temperature makes it separate and curdle, ruining the silky texture you worked for.
03 -
- Toast your panko breadcrumbs in butter in a separate bowl before sprinkling them on top—they'll brown more evenly and won't sink into the creamy filling.
- If the topping browns too quickly but the inside isn't bubbling, tent it loosely with foil and finish baking; every oven runs different.