Creamy Mushroom Wild Rice (Printable)

Earthy mushrooms and nutty wild rice in a rich creamy sauce with a golden crunchy topping.

# Ingredient List:

→ Rice

01 - 1 cup wild rice blend, uncooked
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 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 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 casserole dish.
02 - Cook wild rice blend according to package instructions using vegetable broth or water. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion for 3-4 minutes until translucent.
04 - Add garlic, mushrooms, celery, and carrots to skillet. Sauté for 8-10 minutes until mushrooms are tender and vegetables soften.
05 - Stir in thyme, salt, and pepper. Cook for 1 more minute, then remove from heat.
06 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
07 - Gradually whisk in whole milk and heavy cream. Stir continuously until sauce thickens, about 3-4 minutes.
08 - Remove sauce from heat, then stir in Parmesan cheese and soy sauce until combined.
09 - In a large bowl, mix cooked wild rice, sautéed vegetables, and creamy sauce until evenly incorporated.
10 - Evenly spread the mixture into the prepared casserole dish.
11 - In a small bowl, combine panko breadcrumbs, melted butter, and parsley. Sprinkle evenly over casserole. Add shredded Gruyère or Swiss cheese if desired.
12 - Bake uncovered for 25-30 minutes until topping is golden brown and casserole is bubbling.
13 - Allow casserole to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • It's the kind of dish that makes vegetarian guests feel genuinely cared for, not like an afterthought.
  • The crunchy topping gives you that textural surprise that elevates it from ordinary to something people ask for again.
  • Once you've assembled it, the oven does the heavy lifting while you relax or set the table.
02 -
  • Don't skip cooking the mushrooms long enough to release their liquid—rushing this step leaves you with a watery casserole instead of a creamy one.
  • Whisking the sauce slowly prevents lumps, and tasting it before you combine everything lets you adjust seasoning while you still can.
  • The topping is what makes this feel special, so don't be tempted to skip it or assume you can add it midway through baking.
03 -
  • Use vegetable broth for the wild rice instead of water—it's a small change that multiplies the depth throughout the whole dish.
  • Slice your mushrooms uniform thickness so they cook evenly and release their moisture at the same pace.
  • Let the sauce cool for just a minute before mixing it with the rice and vegetables—it's easier to combine without the vegetables getting overcooked.

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