Creamy Mushroom Wild Rice (Printable)

Tender wild rice and savory mushrooms combine in a creamy, comforting casserole dish.

# Ingredient List:

→ 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 (450 g) 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 oven to 375°F (190°C). Grease a 9x13-inch baking dish.
02 - In a medium saucepan, combine wild rice blend, vegetable broth, and salt. Bring to a boil, reduce heat, 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 onion and sauté for 3 minutes. Stir in garlic, mushrooms, celery, and carrot. Cook for 8–10 minutes until vegetables are soft and mushrooms are browned. Add thyme and black pepper; cook 1 more minute. Remove from heat.
04 - In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, simmering until thickened, about 4–5 minutes, stirring constantly.
05 - Remove sauce from heat. Stir in sour cream, Dijon mustard, and Parmesan cheese until smooth.
06 - In a large bowl, combine cooked rice, sautéed vegetables, and cream sauce. Mix well and spread evenly in 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 bubbling and the topping is golden brown. Let cool for 5 minutes, then garnish with parsley if desired. Serve warm.

# Expert Tips:

01 -
  • It comes together in about ninety minutes with mostly pantry staples, so it feels fancy without the stress.
  • The creamy sauce and tender mushrooms work together in a way that makes even mushroom skeptics reach for another spoonful.
  • It reheats beautifully and actually tastes better the next day when all the flavors have gotten to know each other.
02 -
  • Don't skip browning the mushrooms properly—that's where all the flavor develops, and rushing it leaves you with a pale, watery casserole.
  • If your sauce looks too thick when you add the milk, keep whisking gently and be patient; it will thin and smooth out as it simmers.
  • The casserole will bubble around the edges before the center finishes cooking, so look for that gentle bubbling action rather than watching the clock.
03 -
  • Toast your panko breadcrumbs in a dry skillet for 2 to 3 minutes before mixing with butter—it deepens their color and makes the topping even more golden and crispy.
  • If you want extra umami depth, add a tablespoon of soy sauce or miso paste to your cream sauce for a subtle savory boost that no one will be able to name but everyone will love.

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