Creamy Mushroom Wild Rice (Printable)

Tender wild rice combined with sautéed mushrooms and a rich creamy sauce, baked until golden and bubbly.

# 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 pound mixed mushrooms (cremini, button, shiitake), sliced
09 - 2 celery stalks, finely diced
10 - 2 medium carrots, diced
11 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
12 - 1 teaspoon fresh rosemary, minced or ½ teaspoon dried rosemary
13 - ½ teaspoon freshly ground black pepper
14 - ½ teaspoon kosher salt

→ Sauce

15 - 3 tablespoons all-purpose flour
16 - 1½ cups whole milk
17 - ½ cup heavy cream
18 - ½ cup sour cream
19 - ½ cup grated Parmesan cheese
20 - ½ cup shredded Gruyère or Swiss cheese

→ Topping

21 - ½ cup panko breadcrumbs
22 - 2 tablespoons melted butter
23 - 2 tablespoons chopped parsley (optional)

# How to Make:

01 - Preheat the oven to 350°F (180°C) and grease a 9x13-inch baking dish.
02 - In a medium saucepan, combine wild rice blend, vegetable broth, and water. Bring to a boil, reduce heat, cover, and simmer for 40 to 45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid.
03 - Heat butter and olive oil in a large skillet over medium heat. Add chopped onion, celery, and carrots; sauté for 5 minutes until softened.
04 - Add minced garlic, sliced mushrooms, thyme, rosemary, salt, and pepper to the skillet. Cook for 8 to 10 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
05 - Sprinkle flour over the vegetables, stirring to coat evenly, and cook for 1 minute.
06 - Gradually pour in whole milk and heavy cream while stirring constantly. Continue cooking for 3 to 4 minutes until the mixture thickens.
07 - Remove the skillet from heat. Stir in sour cream, Parmesan, and Gruyère cheese until smooth. Fold in the cooked wild rice until fully combined.
08 - Transfer the mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the casserole.
10 - Bake uncovered for 25 to 30 minutes until bubbly and the topping is golden brown.
11 - Allow the casserole to cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It tastes rich and special but uses ingredients you probably already have.
  • The texture is comforting without being heavy, thanks to the wild rice and earthy mushrooms.
  • It makes your kitchen smell incredible while it bakes.
02 -
  • Don't rush the mushrooms, they need time to release moisture and brown or the casserole will be watery.
  • Stir the milk in slowly and keep stirring or you'll end up with lumps in the sauce.
  • Let the casserole rest after baking, it firms up and becomes easier to serve.
03 -
  • Toast the panko in a dry skillet with butter before sprinkling it on top for extra crunch and flavor.
  • Use a mix of wild rice and brown rice if pure wild rice is hard to find or too pricey.
  • Make it ahead and refrigerate unbaked, then add the topping and bake when you're ready to serve.

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