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Mushroom and Wild Rice Casserole
Created by: Howcan Team
Ingredients
- 1 cup wild rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a medium saucepan, combine 1 cup of wild rice and 2 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and cook until softened, about 5 minutes. Add 3 cloves of minced garlic and cook for an additional 1 minute.
- Add 8 oz of sliced mushrooms to the skillet and cook until they release their liquid and become golden brown, about 8-10 minutes. Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Sprinkle 1/4 cup of all-purpose flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in 1 1/2 cups of milk, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in the cooked wild rice and 1/2 cup of grated Parmesan cheese.
- Transfer the mixture to the prepared baking dish and sprinkle with 1/4 cup of chopped fresh parsley.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Allow to cool for 5 minutes before serving. Enjoy!
The Mushroom and Wild Rice Casserole has a rich history rooted in the heart of American comfort food. This dish gained popularity in the 1960s and 1970s as a hearty and flavorful vegetarian option. Chefs across the Midwest, particularly in Minnesota and Wisconsin, have put their own spin on this classic casserole, incorporating locally foraged wild mushrooms and hand-harvested wild rice. The key to a perfect Mushroom and Wild Rice Casserole lies in the earthy flavors of the mushrooms, the nuttiness of the wild rice, and the creamy texture from a blend of cheeses and a hint of thyme. Today, the best versions of this dish can be found in cozy, family-owned restaurants and farm-to-table eateries that prioritize fresh, seasonal ingredients. For a twist on the traditional recipe, some chefs add a splash of white wine or a sprinkle of crispy fried onions for an extra layer of flavor and texture. Whether enjoyed as a side dish or a main course, the Mushroom and Wild Rice Casserole continues to be a beloved staple on dinner tables across the country.
80 min
6
320 calories
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