Creamy Mushroom Wild Rice (Printable)
Hearty dish blending wild rice with mushrooms in a creamy, savory sauce topped with golden crumbs.
# What You’ll Need:
→ Grains
01 - 1 cup uncooked wild rice blend
02 - 2 cups vegetable broth
03 - 1 cup water
→ Vegetables
04 - 2 tablespoons unsalted butter
05 - 1 tablespoon olive oil
06 - 1 large yellow onion, finely chopped
07 - 3 garlic cloves, minced
08 - 1 pound cremini or button mushrooms, sliced
09 - 2 celery stalks, diced
10 - 2 medium carrots, diced
11 - 1/2 cup frozen peas
→ Sauce
12 - 1/4 cup all-purpose flour
13 - 2 cups whole milk or unsweetened non-dairy milk
14 - 1/2 cup sour cream or plain Greek yogurt
15 - 1/2 cup grated Parmesan cheese
16 - 1/2 teaspoon dried thyme
17 - 1/2 teaspoon dried sage
18 - 1/2 teaspoon salt, or to taste
19 - 1/4 teaspoon black pepper
→ Topping
20 - 1/2 cup panko breadcrumbs
21 - 2 tablespoons melted butter
22 - 1/4 cup grated Parmesan cheese
# How-to Steps:
01 - Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Combine wild rice, vegetable broth, and water in a medium saucepan. Bring to a boil, then lower heat, cover, and simmer for 40-45 minutes until rice is tender and liquid is absorbed.
03 - Heat butter and olive oil in a large skillet over medium heat. Add onion, garlic, mushrooms, celery, and carrots. Sauté for 8-10 minutes until vegetables are softened and mushrooms release their juices.
04 - Sprinkle flour over the vegetables, stir to coat evenly, and cook for 1 minute to remove raw flour taste.
05 - Gradually add milk while stirring constantly until a thick, creamy sauce forms, about 3-4 minutes.
06 - Remove from heat. Stir in sour cream, Parmesan, thyme, sage, salt, and pepper. Mix in cooked wild rice and frozen peas until well combined.
07 - Transfer mixture to the prepared baking dish and smooth the top evenly with a spatula.
08 - In a small bowl, combine panko, melted butter, and Parmesan. Sprinkle evenly over the casserole.
09 - Bake uncovered for 25-30 minutes until the topping is golden brown and the casserole is bubbling around the edges.
10 - Let rest for 10 minutes before serving to allow the casserole to set for easier scooping.
# Expert Advice:
01 -
- The wild rice adds a wonderful nutty chew that contrasts perfectly with the tender vegetables and velvety sauce.
- It is one of those rare dishes that actually tastes better the next day, making it ideal for meal prep or leftovers.
- The combination of dried thyme and sage gives it that cozy, aromatic quality that makes people instantly feel at home.
02 -
- Letting the casserole rest for 10 minutes before serving is not optional, it needs time to set or you will end up with soup on plates.
- Warm your milk slightly before adding it to the flour, cold milk can cause the sauce to seize up and become lumpy.
- The flour needs a full minute of cooking with the vegetables, otherwise you will taste raw flour in the finished dish.
03 -
- Dry your mushrooms with a paper towel before cooking, wet mushrooms steam instead of brown.
- Taste and adjust the salt before baking, the Parmesan adds quite a bit of salinity on its own.