Creamy Wild Mushroom and Wild Rice Casserole

Nutriscore Rating: 64/100

Dive into cozy comfort with this Creamy Wild Mushroom and Wild Rice Casserole, a perfectly hearty dish packed with earthy flavors and a luscious, cheesy texture. Featuring nutty wild rice, savory sautéed wild mushrooms like cremini, shiitake, or oyster, and a velvety cream sauce infused with garlic, shallots, and fresh thyme, this casserole is a celebration of wholesome, rustic ingredients. Topped with melted mozzarella and Parmesan for an irresistible golden crust, this baked delight is ideal for family dinners, holiday gatherings, or vegetarian main courses. Easy to prepare yet incredibly satisfying, this one-pan wonder is a must-try for mushroom lovers and comfort food enthusiasts alike.

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 1 cup Wild rice
• 3 cups Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 2 Shallots, finely chopped
• 3 Garlic cloves, minced
• 12 ounces Wild mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced
• 1 teaspoon Thyme leaves, fresh
• 2 tablespoons Flour
• 1.5 cups Vegetable broth
• 1 cup Heavy cream
• 0.5 cup Parmesan cheese, grated
• 0.5 cup Mozzarella cheese, shredded
• 2 tablespoons Parsley, chopped (for garnish)
• 0.5 teaspoon Black pepper

📝 Instructions

13 steps

1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.

2. In a medium saucepan, combine the wild rice, 3 cups of water, and 1 teaspoon of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and the water is absorbed. Set aside.

3. While the rice is cooking, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat.

4. Add the chopped shallots and garlic to the skillet, and sauté for about 2-3 minutes until softened and fragrant.

5. Stir in the sliced wild mushrooms and thyme leaves. Cook for 6-8 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown.

6. Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

7. Slowly pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

8. Add the heavy cream, Parmesan cheese, black pepper, and an additional pinch of salt if needed. Stir until the sauce thickens and becomes creamy, about 3-4 minutes.

9. Combine the cooked wild rice with the mushroom sauce, mixing thoroughly.

10. Transfer the mixture to the prepared casserole dish. Sprinkle the shredded mozzarella cheese evenly over the top.

11. Bake in the preheated oven for 20-25 minutes or until the casserole is bubbly and the cheese on top is melted and golden.

12. Remove the casserole from the oven and let it rest for 5 minutes before serving.

13. Garnish with chopped parsley before serving for a fresh pop of color and flavor.

Nutrition Facts

1 serving (355.3g)

Calories		353
% Daily Value*
Total Fat		26.7 g	34%
	Saturated Fat	13.9 g	69%
	Polyunsaturated Fat	0.4 g
Cholesterol		62 mg	21%
Sodium		698 mg	30%
Total Carbohydrate		18.8 g	7%
	Dietary Fiber	2.8 g	10%
	Total Sugars	3.6 g
Protein		9.9 g	20%
Vitamin D		0.5 mcg	2%
Calcium		182 mg	14%
Iron		1.4 mg	8%
Potassium		383 mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1431 cal (67.6%%)

Protein: 236 cal (11.2%%)

Carbs: 450 cal (21.3%%)