Mushroom Wild Rice Side Dish Casserole
Elevate your dinner table with this hearty and flavorful Mushroom Wild Rice Side Dish Casserole, a perfect blend of rustic comfort and gourmet flair. This recipe combines nutty wild rice cooked in savory vegetable broth with a medley of tender button and cremini mushrooms, all brought together by a creamy Parmesan cheese sauce infused with thyme and sage. Topped with golden, buttery breadcrumbs for a satisfying crunch, this baked casserole is perfect as a crowd-pleasing holiday side dish or a cozy weeknight accompaniment. With earthy mushrooms, fragrant herbs, and the wholesome texture of wild rice, this dish delivers a delicious balance of flavors and textures that’s both vegetarian-friendly and irresistibly satisfying.
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Recipe Information
Ingredients
- 1 cup wild rice
- 2.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 8 ounces button mushrooms
- 8 ounces cremini mushrooms
- 1 teaspoon thyme leaves
- 0.5 teaspoon dried sage
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 0.5 cup Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.
Rinse the wild rice under cold water, then place it in a medium saucepan with the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 40-45 minutes until the rice is tender and the liquid is absorbed. Set aside.
While the rice cooks, heat the olive oil in a large skillet over medium heat.
Dice the yellow onion and mince the garlic cloves. Add them to the skillet and sauté until the onion is translucent, about 3-4 minutes.
Clean and slice the mushrooms. Add both the button and cremini mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until they are browned and tender.
Stir in the thyme leaves, dried sage, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, then slowly pour in the milk while whisking constantly. Cook for 3-4 minutes until the sauce thickens.
Stir in the Parmesan cheese until melted and incorporated.
In a large mixing bowl, combine the cooked wild rice, sautéed mushroom mixture, and the cheese sauce. Mix well to evenly distribute the ingredients.
Pour the mixture into the prepared casserole dish and smooth the top with a spatula.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil, then sprinkle the mixture over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.
Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 5213 mg | 227% | |
| Total Carbohydrate | 249.3 g | 91% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 33.9 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 933 mg | 72% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2935 mg | 62% | |
*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.
