Creamy Mushroom Wild Rice

There is something deeply satisfying about the way mushrooms transform in a hot pan, going from spongy and quiet to sizzling and fragrant, filling the whole kitchen with that earthy, almost primal aroma. This casserole came together on a particularly gray November afternoon when I needed something that felt like a warm embrace but also used up the random bags of wild rice and slightly wilted mushrooms hiding in my pantry. The first time I made it, my roommate kept wandering into the kitchen, drawn by the smell of thyme and butter, eventually asking three times if it was ready yet. Now it is my go-to for those nights when comfort food needs to feel elegant enough for company but casual enough for sweatpants.

I remember serving this at my first proper dinner party in a tiny apartment with a kitchen that could barely fit two people. We passed the baking dish around like it was something sacred, everyone scraping up the crispy Parmesan topping first. My friend Sarah, who swore she hated casseroles, went back for seconds and then asked for the recipe before she even put on her coat to leave.

Ingredients

• 1 cup uncooked wild rice blend: The blend gives you beautiful color variation and texture that pure wild rice can sometimes lack.
• 2 cups vegetable broth plus 1 cup water: All broth makes the rice too salty for my taste, but all water lacks depth.
• 2 tablespoons unsalted butter and 1 tablespoon olive oil: Butter for flavor, olive oil to prevent burning.
• 1 large yellow onion, finely chopped: Foundation flavors deserve attention to size.
• 3 garlic cloves, minced: Do not be shy with garlic, it mellows beautifully in the cream sauce.
• 1 pound cremini or button mushrooms, sliced: Cremini have more flavor, but button work perfectly fine.
• 2 celery stalks and 2 medium carrots, diced: Classic aromatic base that adds sweetness and structure.
• 1/2 cup frozen peas: Little pops of color and sweetness throughout.
• 1/4 cup all-purpose flour: This is what makes the sauce velvety instead of thin and disappointing.
• 2 cups whole milk: Warm the milk slightly before adding, it prevents the sauce from breaking.
• 1/2 cup sour cream or plain Greek yogurt: Adds a tang that cuts through all the richness.
• 1/2 cup grated Parmesan cheese: Salty, nutty umami that makes everything taste complete.
• 1/2 teaspoon each dried thyme and sage: Fresh herbs are lovely here too, but dried work beautifully in a long bake.
• 1/2 cup panko breadcrumbs: Panko stays crunchier longer than regular breadcrumbs.
• 2 tablespoons melted butter plus 1/4 cup Parmesan: For that golden, salty crown that everyone fights over.

Instructions

Get the rice going first:

Combine the wild rice, vegetable broth, and water in a medium saucepan, bring it to a bubble, then lower the heat, cover, and let it simmer gently for 40 to 45 minutes until tender.

Sauté the vegetables while the rice cooks:

Heat the butter and olive oil in a large skillet over medium heat, then add onion, garlic, mushrooms, celery, and carrots, letting them soften and become fragrant for 8 to 10 minutes.

Build the creamy sauce base:

Sprinkle the flour over the vegetables, stir constantly for 1 minute to cook out the raw taste, then gradually pour in the milk, stirring until thickened.

Bring it all together:

Remove from heat and stir in the sour cream, Parmesan, thyme, sage, salt, pepper, cooked rice, and frozen peas until everything is coated.

Assemble and top it beautifully:

Transfer to a greased 9x13-inch baking dish, smooth the top, then mix panko with melted butter and Parmesan and scatter evenly across the surface.

Bake until golden and bubbling:

Bake at 375°F for 25 to 30 minutes until the topping is deeply golden and the edges are bubbling enthusiastically.

Save to Pinterest

This has become my standard contribution to potlucks and new-parent meals. There is something universally reassuring about a bubbling casserole, the way it promises sustenance and care without saying a word.

Making It Your Own

I have learned that this recipe is wonderfully forgiving. Sometimes I add chopped fresh spinach at the end, or throw in some cooked chicken if I want to make it more substantial. The vegetables can be adjusted based on what needs using up.

The Topping Makes All The Difference

That crispy, salty crown is what elevates this from simple comfort food to something special. I have experimented with adding herbs to the topping or swapping in crushed crackers for the panko. The classic version remains my favorite.

Timing Your Meal

The rice takes the longest, so start there. While it simmers, you have plenty of time to chop vegetables and make the sauce. Everything comes together efficiently.

• The rice can be cooked up to two days ahead and refrigerated.
• You can assemble the entire casserole the day before and refrigerate it unbaked.
• Add five minutes to the baking time if cooking from cold.

Save to Pinterest

There are few things more welcoming than pulling this golden, bubbling dish from the oven and watching people light up. It is comfort food at its finest.

Recipe FAQs

→ What type of rice is best for this dish?

Wild rice blend is ideal for its nutty flavor and chewy texture, which holds well during baking and enhances the casserole’s heartiness.

→ Can I substitute the mushrooms used here?

Yes, cremini or button mushrooms work well, but you can also try shiitake or portobello for a deeper, earthier flavor.

→ How do I achieve the creamy sauce consistency?

Cooking flour with sautéed vegetables before slowly adding milk and stirring continuously allows the sauce to thicken smoothly without lumps.

→ Is it possible to make this dish vegan?

Absolutely, by using plant-based milk, vegan sour cream, and dairy-free cheese alternatives, you can create a fully vegan version.

→ What is the purpose of the breadcrumb topping?

The panko breadcrumb topping, combined with melted butter and cheese, forms a golden, crispy crust that adds texture and richness.