Mushroom and Wild Rice Casserole is the perfect meal to cozy up to during these cold months. Wild and long grain rice, a rich and creamy wine and parmesan sauce, butter sauted crimini mushrooms, and a buttery crunchy topping snuggle up in a toasty casserole at 400 degrees. Yum.
During the winter months, nothing warms you up better than a hot casserole. If you are looking for a meatless winter dinner that will satisfy the family, this casserole is it. You do not miss the meat in this dish, at all! Because of the hearty mushrooms, and the wild rice, and the creamy sauce and crunchy topping nothing is left out of this dish. It is hands down the most satisfying winter vegetarian casserole ever!
wild rice cook time
Wild rice has a longer cooking time than other rices. Usually between 45 and 60 minutes. Because of this, getting the wild rice cooking in the pot before anything else. I often make it in advance and keep in the refrigerator until I’m ready to assemble my casserole. Cook the rice according to the fluid ratio that the package calls for, but instead of using water, use vegetable stock, and a pinch of salt. This will completely absorb into the rice, giving it even more flavor.
This casserole has a half wild rice, half long grain white rice, but feel free to use all wild rice or substitute the white rice for brown rice. Just be aware of the varying cooking times, and toss the rices together after they are done cooking.
My family enjoys this meal on it’s own without any sides. That’s one of my favorite things about it! It’s so layered with goodness that it doesn’t really feel bad to serve it on it’s own. It’s an easy, one-dish dinner, and it’s completely delicious and satisfying. Making dinner time (and dishes) all that much easier.
For other toasty, cozy casseroles try a no-condensed soup version of the classic Poppy Seed Chicken Casserole, and this must have recipe for “Hangover” Casserole, a.k.a. Sausage Gravy Breakfast Casserole.
Mushroom and Wild Rice Casserole
- 1/2 cup wild rice measured uncooked (cooked according to package directions)
- 1 cup long grain rice measured uncooked (cooked according to package directions)
- 2 cups cremini mushrooms dirt rubbed off with a dry towel, don't rinse
- 3 tbsp butter
- 1 medium shallot minced
- 3 cloves garlic minced
- 1 cup dry white wine
- 1 1/2 cups chicken stock can substitute vegetable stock
- 3/4 cups heavy cream
- 1 cup shredded parmesan cheese
- salt and black pepper to taste
Buttery Cracker Topping
- 3 tbsp butter melted
- 1 cup crushed cracker crumbs
- Measure 1/2 cup of uncooked wild rice, and 1 cup white rice and cook in separate pots, according to package directions for time and liquid ratio.
- Preheat oven to 450 degrees.
- In a skillet, heat 3 tablespoons butter and saute cleaned mushrooms, shallot, and garlic until mushrooms begin to brown and crisp slightly.
- Add the wine to deglaze the skillet, followed by the stock, and simmer on medium high heat for 5 minutes. Liquid will reduce slightly.
- Reduce heat to low, add heavy cream, parmesan cheese, and salt and pepper to taste. Stir to combine and melt cheese completely.
- In a small dish, add crushed cracker crumbs and 3 tablespoons melted butter, toss to coat.
Assemble the Casserole Layers
- Toss the cooked rices together to evenly combine.
- In a 9x9 square baking dish, "grease" the bottom of the dish with a spoon full of the creamy mushroom sauce. This will prevent the rice from sticking as it bakes.
- Layer the bottom of the dish with the mixed, cooked rices.
- Top evenly with the creamy wine and mushroom sauce.
- Sprinkle with the butter cracker crumbs.
- Bake at 400 degrees for 10 minutes until the crumb topping becomes golden crispy and the edges bubble and begin to brown.
- Serve in big scoopfuls, taking care that the crumbs remain on top, over the creamy mushrooms, over the rice.
- Dig in!