Mushroom and Wine Casserole
Indulge in the earthy richness of this Mushroom and Wine Casserole, a comforting vegetarian dish that unites tender cremini and shiitake mushrooms with a velvety wine-infused cream sauce. Enhanced with fragrant thyme, nutty Parmesan, and fluffy white rice, this casserole strikes the perfect balance between hearty and elegant. The addition of dry white wine and sautéed aromatics elevates its depth of flavor, while a golden, cheesy crust crowns this oven-baked masterpiece. Simple to prepare and bursting with savory satisfaction, this dish is ideal for weeknight dinners, family gatherings, or as an impressive vegetarian main course. Garnish with fresh parsley and serve warm for a soul-soothing meal everyone will savor. Keywords: Mushroom and Wine Casserole, vegetarian casserole, creamy mushroom recipe, comfort food, easy dinner recipe.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 16 ounces Cremini mushrooms, sliced
- 8 ounces Shiitake mushrooms, sliced
- 1 cup Dry white wine
- 1.5 cups Vegetable broth
- 0.5 cup Heavy cream
- 2 teaspoons Thyme, fresh
- 1 Bay leaf
- 2 tablespoons All-purpose flour
- 2 cups Cooked white rice
- 1 cup Grated Parmesan cheese
- 2 tablespoons Parsley, chopped (optional, for garnish)
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil and butter over medium heat until the butter melts and becomes slightly bubbly.
Add the chopped yellow onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sliced cremini and shiitake mushrooms to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown.
Pour in the white wine and stir, scraping any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half, about 3-5 minutes.
Stir in the vegetable broth, heavy cream, thyme, and bay leaf. Bring the mixture to a gentle simmer.
Sprinkle the flour over the mixture and stir well to incorporate. Cook for 2-3 minutes, allowing the sauce to thicken slightly. Remove and discard the bay leaf.
Season with salt and black pepper to taste.
Combine the cooked white rice and the mushroom mixture in a 9x13-inch casserole dish. Stir well to evenly distribute the ingredients.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.8 g | 156% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 5607 mg | 244% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 27.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 1061 mg | 82% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3308 mg | 70% | |
*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.
