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Creamy Mushroom and Wild Rice Casserole

creamy mushroom and wild rice casserole - featured image
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A cozy, creamy casserole combining earthy mushrooms and nutty wild rice, perfect for a comforting meal that’s easy to prepare and packed with flavor.

Ingredients

Scale
  • 1 cup (185g) uncooked wild rice
  • 12 ounces (340g) cremini or button mushrooms, sliced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 cups (720ml) vegetable broth, low-sodium
  • 1 cup (240ml) heavy cream (or half-and-half)
  • ½ cup (50g) grated Parmesan cheese
  • 3 tablespoons (45g) unsalted butter
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • Salt and pepper to taste
  • 2 tablespoons (16g) all-purpose flour
  • 1 tablespoon (15ml) olive oil

Instructions

  1. Rinse 1 cup (185g) of wild rice under cold water. In a medium saucepan, combine wild rice with 3 cups (720ml) of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes until the rice is tender but still chewy. Drain any excess liquid and set aside.
  2. While the rice cooks, heat 1 tablespoon (15ml) olive oil and 3 tablespoons (45g) unsalted butter in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Toss in the minced garlic and sauté for another minute, until fragrant.
  3. Add 12 ounces (340g) of sliced cremini mushrooms to the skillet. Cook, stirring occasionally, until they release their moisture and start to brown, roughly 8-10 minutes. Sprinkle in 1 teaspoon fresh thyme, salt, and pepper to taste.
  4. Sprinkle 2 tablespoons (16g) flour over the mushroom mixture and stir well to coat everything. Cook for 1-2 minutes to get rid of the raw flour taste. Slowly pour in 1 cup (240ml) heavy cream while whisking constantly to avoid lumps. Let the sauce thicken for 3-4 minutes, stirring often.
  5. Transfer the cooked wild rice to the skillet with the creamy mushroom sauce. Stir in ½ cup (50g) grated Parmesan cheese. Taste and adjust seasoning with extra salt and pepper if needed.
  6. Preheat your oven to 350°F (175°C). Pour the rice and mushroom mixture into a greased 9×13 inch baking dish. Smooth the top with a spatula to create an even layer.
  7. Place the casserole in the oven and bake uncovered for 25-30 minutes. The top should be lightly golden and the casserole bubbling around the edges. Optionally, sprinkle an extra tablespoon of Parmesan in the last 5 minutes for a crispy topping.
  8. Remove from the oven and let it rest for 5 minutes before serving.

Notes

Dry mushrooms well before sautéing to ensure browning and flavor. Use fresh thyme if possible for best taste. Cook wild rice separately to avoid mushiness. Add cream slowly while whisking to prevent lumps. Adjust seasoning before and after baking. For dairy-free, substitute butter with coconut oil and cream with cashew cream. For gluten-free, replace flour with cornstarch or gluten-free blend.

Nutrition

Keywords: creamy mushroom casserole, wild rice casserole, comfort food, easy casserole, vegetarian casserole, mushroom recipe, wild rice recipe

Find it online: https://blairrecipes.com/creamy-mushroom-and-wild-rice-casserole-recipe-easy-homemade-comfort-food/