Creamy Mushroom Wild Rice (Printable)
A comforting blend of mushrooms, wild rice, and creamy sauce baked until golden and bubbly.
# What You'll Need:
→ Grains
01 - 1 cup wild rice blend, uncooked
02 - 2 ½ cups low-sodium vegetable broth
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 lb cremini or button mushrooms, sliced
07 - 2 celery stalks, finely diced
08 - 1 large carrot, diced
09 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
10 - ½ teaspoon fresh rosemary, chopped (or ¼ teaspoon dried)
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Creamy Sauce
13 - 3 tablespoons unsalted butter
14 - 3 tablespoons all-purpose flour
15 - 1 ½ cups whole milk
16 - ½ cup sour cream
17 - ½ cup grated Gruyère or Swiss cheese (plus extra for topping, optional)
18 - ¼ cup grated Parmesan cheese
→ Topping
19 - ½ cup panko breadcrumbs
20 - 1 tablespoon melted butter
21 - 2 tablespoons chopped fresh parsley (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Combine the wild rice blend and vegetable broth in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40–45 minutes until rice is tender and most liquid is absorbed. Drain any excess liquid.
03 - Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3 minutes until translucent. Add garlic, mushrooms, celery, and carrot. Cook for 8–10 minutes until vegetables are soft and mushrooms are browned. Stir in thyme, rosemary, salt, and pepper. Remove from heat.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth. Continue cooking and stirring for 3–4 minutes until thickened. Remove from heat. Stir in sour cream, Gruyère, and Parmesan until melted and smooth.
05 - In a large bowl, combine cooked wild rice, sautéed vegetables, and creamy sauce. Mix thoroughly until evenly distributed.
06 - Pour the mixture into the prepared baking dish and spread evenly.
07 - In a small bowl, toss panko breadcrumbs with melted butter until well combined. Sprinkle evenly over the casserole. Top with extra Gruyère cheese if desired.
08 - Bake uncovered for 25–30 minutes until bubbly and golden brown on top.
09 - Let casserole cool for 10 minutes before serving. Garnish with chopped fresh parsley if using.
# Tips from dashanddishes:
01 -
- The combination of wild rice and tender vegetables creates layers of texture and flavor that make every bite interesting
- This is one of those rare dishes that actually tastes better the next day, making it perfect for leftovers or meal prep
02 -
- The resting period after baking is essential because it lets the sauce thicken slightly and makes serving much cleaner
- Wild rice varies by brand so start checking at 40 minutes to avoid mushy grains that ruin the texture
03 -
- Sauté the mushrooms in batches if your pan is crowded so they actually brown instead of steam
- Grate your own cheese instead of buying pre-grated for the smoothest melting texture