Mushroom Wild Rice Casserole

This mushroom and wild rice casserole brings together earthy mushrooms and nutty wild rice in a creamy, comforting dish perfect for holiday gatherings or weekend family dinners. The golden brown topping adds a satisfying crunch while fresh herbs brighten each forkful.

I first served this at a Thanksgiving dinner when my vegetarian cousin visited, and it quickly became the dish everyone requested, even the dedicated meat eaters. The empty casserole dish at the end of the night told the whole story.

Ingredients

• Wild rice: Delivers a delightful nutty flavor and chewy texture that makes this casserole substantial
• Vegetable broth: Infuses the rice with savory depth while keeping the dish vegetarian friendly
• Olive oil: Provides the perfect base for sautéing vegetables
• Fresh onion: Creates an aromatic foundation that supports all other flavors
• Garlic cloves: Add essential pungent notes that enhance the mushrooms
• Mushrooms: Contribute meaty texture and umami richness that makes this dish satisfying
• Cream: Creates the luxurious sauce that binds everything together
• Dried thyme: Complements the earthiness of mushrooms with its subtle woodsy notes
• Salt and pepper: Balance and enhance all flavors
• Grated cheese: Forms that irresistible golden crust everyone fights over
• Fresh parsley: Brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Cook The Wild Rice:

Simmer wild rice in vegetable broth according to package directions until tender but still slightly chewy, usually 40 to 50 minutes. The rice should maintain its shape and have a pleasant bite to it. Using broth instead of water infuses each grain with flavor from the very beginning.

Prepare The Aromatics:

Heat olive oil in a large skillet over medium heat until shimmering. Add chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 5 minutes. Stir frequently to prevent the garlic from burning, which would introduce bitterness.

Cook The Mushrooms:

Add sliced mushrooms to the onion mixture and cook for 5 to 7 minutes until they release their moisture and begin to turn golden brown. Allow them to cook undisturbed for a minute or two at a time to develop better caramelization and deeper flavor.

Combine And Season:

Gently fold the cooked wild rice into the mushroom mixture. Pour in the cream, sprinkle with thyme, salt, and pepper, then stir until everything is evenly coated. Remove from heat once combined to prevent the cream from reducing too much.

Assemble And Bake:

Transfer the mixture to a greased casserole dish, spreading it in an even layer. Sprinkle the top with grated cheese if using. Bake in a preheated 350°F oven for 25 to 30 minutes until the edges bubble and the top turns golden brown.

Garnish And Serve:

Remove from oven and let rest for 5 minutes before sprinkling with fresh parsley. This brief rest allows the casserole to set slightly while the fresh herbs add color and a bright contrast to the rich flavors.

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My favorite moment with this dish happened last winter when my neighbor lost power during a snowstorm. I brought over this casserole still warm from the oven, and we ended up sharing it by candlelight while swapping stories. Food truly brings people together in the most unexpected ways.

Make It Your Own

This casserole welcomes endless variations based on what you have on hand. Try adding roasted butternut squash cubes for sweetness, or stir in baby spinach just before baking for added nutrition and color. For those who enjoy meat, crispy bacon bits or shredded rotisserie chicken make excellent additions. The recipe remains delicious whether you stick to the original or put your personal spin on it.

Storage And Reheating

This casserole keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually develop and improve overnight, making it an excellent make ahead option. When reheating, add a splash of broth or cream to maintain moisture, then warm in a 325°F oven covered with foil until heated through, about 20 minutes. Individual portions reheat perfectly in the microwave with a damp paper towel laid over top to prevent drying.

Ingredient Substitutions

This recipe adapts easily to dietary needs and pantry limitations. Brown rice can replace wild rice, though cooking times will differ. For dairy free versions, full fat coconut milk or cashew cream work beautifully in place of heavy cream. Button mushrooms can substitute for any fancy varieties, and dried herbs can stand in for fresh in a pinch. The versatility of this dish means you can adjust it based on what you have available without sacrificing flavor.

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Recipe FAQs

→ Can I use a different type of rice?

Yes, you can substitute wild rice with brown rice or a wild rice blend for a similar texture and flavor.

→ What can I use as a non-dairy alternative?

You can use coconut cream, almond cream, or any creamy non-dairy milk to make this dish vegan-friendly.

→ Can I prepare this casserole in advance?

Yes, you can assemble the casserole ahead of time and bake it right before serving. Store it covered in the refrigerator for up to 24 hours.

→ What other vegetables can I add?

Feel free to add vegetables like spinach, kale, or bell peppers for additional flavors and textures.

→ How can I make the topping crunchier?

Sprinkle breadcrumbs mixed with olive oil or melted butter over the casserole before baking for an extra-crunchy topping.