Creamy Mushroom Wild Rice (Printable Version)
Earthy mushrooms and nutty wild rice combine with thyme in a creamy baked casserole, ideal for cozy dinners.
# What You Need:
→ Grains
01 - 1 cup wild rice, uncooked
02 - 2 cups vegetable broth
→ Mushrooms & Vegetables
03 - 2 tablespoons olive oil
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 16 ounces cremini or button mushrooms, sliced
07 - 2 celery stalks, diced
08 - 1 medium carrot, diced
→ Herbs & Seasonings
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
10 - ½ teaspoon dried oregano
11 - ½ teaspoon black pepper
12 - ¾ teaspoon salt
→ Creamy Sauce
13 - 4 tablespoons unsalted butter
14 - ¼ cup all-purpose flour
15 - 2 cups whole milk
16 - ½ cup heavy cream
17 - ½ cup grated Parmesan cheese
→ Topping
18 - 1 cup shredded Gruyère or Swiss cheese
19 - ½ cup panko breadcrumbs (optional)
20 - 1 tablespoon melted butter (for breadcrumbs, optional)
# How-To:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish.
02 - Rinse wild rice under cold water. Combine rice and vegetable broth in a saucepan; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes until tender. Drain any excess liquid.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 4 minutes. Add garlic, mushrooms, celery, and carrot; cook until mushrooms brown and vegetables soften, 8 to 10 minutes. Stir in thyme, oregano, salt, and pepper. Remove from heat.
04 - Melt butter in a saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Gradually add milk and heavy cream, whisking constantly until sauce thickens, about 4 to 5 minutes. Stir in Parmesan until melted.
05 - In a large bowl, mix cooked wild rice, sautéed vegetables, and creamy sauce until fully combined.
06 - Spread mixture evenly in the prepared baking dish. Sprinkle shredded Gruyère over the top. For crunch, toss panko breadcrumbs with melted butter and scatter over cheese.
07 - Bake uncovered for 25 to 30 minutes until golden and bubbling. Allow to rest for 10 minutes before serving.
# Expert Hints:
01 -
- It comes together in just over an hour and feels like you've been cooking all day.
- The combination of wild rice and mushrooms creates this deeply satisfying texture that works as a main course or side dish.
- One casserole dish means minimal cleanup, which is honestly the best part of cooking on a weeknight.
02 -
- Drain excess liquid from the wild rice after cooking it, or your casserole becomes watery and sad.
- Don't skip the resting time at the end—it transforms the dish from soupy to perfectly set.
- Brown your mushrooms properly before combining everything; they should have color and depth, not just be pale and steamed.
03 -
- Make this a day ahead and refrigerate it unbaked, then just add 10 extra minutes to the baking time when you're ready to cook it.
- A squeeze of fresh lemon juice stirred into the finished dish brightens everything and cuts through the richness perfectly.