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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish.

Step 2

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.

Step 3

While the rice cooks, heat the olive oil in a large skillet over medium heat.

Step 4

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.

Step 5

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.

Step 6

Stir in the thyme leaves, dried sage, salt, and pepper. Cook for an additional 2 minutes, then remove from heat.

Step 7

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.

Step 8

Stir in the Parmesan cheese until melted and incorporated.

Step 9

In a large mixing bowl, combine the cooked wild rice, sautéed mushroom mixture, and the cheese sauce. Mix well to evenly distribute the ingredients.

Step 10

Pour the mixture into the prepared casserole dish and smooth the top with a spatula.

Step 11

In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil, then sprinkle the mixture over the casserole.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.

Step 13

Garnish with fresh parsley and serve warm.

Nutrition Facts

Serving size	(1524.0g)

Amount per serving	% Daily Value*
Calories	1949.4

Total Fat 81.6g	0%
Saturated Fat 31.2g	0%
Polyunsaturated Fat 5.3g
Cholesterol 132.2mg	0%
Sodium 5213.0mg	0%
Total Carbohydrate 249.3g	0%
Dietary Fiber 25.1g	0%
Total Sugars 33.9g
Protein 76.3g	0%

Vitamin D 111.8IU	0%
Calcium 933.0mg	0%
Iron 10.4mg	0%
Potassium 2934.9mg	0%

*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.

Source of Calories

Fat: 36.1%

Protein: 15.0%

Carbs: 49.0%