Creamy Mushroom and Wild Rice Bake

• 1 cup wild rice
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook wild rice in boiling water for 45 minutes until tender. Drain.
3. 3 In a large skillet, melt butter over medium heat. Add onions and garlic, sauté until soft.
4. 4 Add mushrooms, thyme, salt, and pepper; cook until mushrooms release their moisture and brown.
5. 5 In a saucepan, whisk flour into heavy cream to form a smooth paste. Gradually whisk in broth and bring to a simmer, stirring constantly, until thickened.
6. 6 Combine cooked wild rice, mushroom mixture, and cream sauce in a large bowl. Stir in Parmesan.
7. 7 Transfer to a greased baking dish. Sprinkle breadcrumbs over the top.
8. 8 Bake for 25-30 minutes, until bubbly and golden.
9. 9 Let stand 5 minutes before serving.

Equipment

• Baking dish
• Oven
• Saucepan
• Skillet

Variations

• Add cooked diced chicken or crumbled cooked bacon for a heartier dish.
• Incorporate sautéed spinach or kale for extra greens.

Substitutions

• Use almond milk in place of heavy cream for a lighter option.
• Substitute nutritional yeast for Parmesan to make it vegan-friendly.

Pairings

• Pairs beautifully with a crisp Chardonnay.
• A robust red wine like Pinot Noir complements the earthy flavors.

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in a pan with a bit of olive oil before topping the casserole.
• This bake tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and bake at 375°F until heated through.

Serving Suggestions

• Serve with a fresh green salad for contrast.
• Pairs well with roasted vegetables or garlic bread.

FAQ