Creamy Mushroom & Wild Rice Bake
There are some recipes that are technically casseroles, but don't feel like one—and this is definitely one of them. This Creamy Mushroom & Wild Rice Bake is loaded with deeply browned mushrooms, nutty wild rice, garlic, and herbs, all tucked into a creamy sauce and finished with a golden, crunchy breadcrumb topping. The mushrooms are the star here. They're cooked until deeply browned before being folded into the creamy wild rice mixture, which gives the whole dish so much more flavor than simply adding raw mushrooms to a casserole. The crispy topping adds exactly the texture it needs: creamy underneath, crunchy on top, with plenty of savory mushrooms in every bite. It's cozy enough for a chilly evening, but simple enough to make for a weeknight dinner—and honestly, it's the kind of dish that makes me very happy to have leftovers.
Ingredients
- 1 cup uncooked wild rice blend
- 2 1/2 cups low-sodium vegetable broth
- 1/2 tsp salt
- 24 oz cremini or baby bella mushrooms, cleaned and sliced
- 2 Tbsp vegan, divided
- 2 medium shallots, thinly sliced
- 4 cloves garlic, minced
- 2 Tbsp vegan butter
- 2 Tbsp all-purpose flour
- 2 cups unsweetened soy milk
- 1 tsp dried thyme
- ½ tsp rubbed sage
- 1/2 tsp salt, plus more to taste
- 1/2 tsp freshly cracked black pepper
- 3/4 cup panko breadcrumbs
- 2 Tbsp vegan butter, melted
- 1/2 tsp dried thyme
- Pinch of salt
Instructions
- 1Cook the wild rice
Rinse the wild rice blend and add it to a saucepan with the vegetable broth and salt. Bring to a boil, reduce the heat, cover, and simmer according to the package directions until the rice is tender and the liquid has been absorbed. Fluff with a fork and set aside.
- 2Brown the mushrooms
Heat a large skillet over medium-high heat. Do not add any oil or butter yet. Add half of the sliced mushrooms to the dry skillet, spreading them into as even a layer as possible. Cook, stirring occasionally, until the mushrooms release their moisture and the liquid completely evaporates. Once the pan is dry again and the mushrooms begin to brown, add 1 tablespoon vegan butter and a small sprinkle of salt. Cook for another 1–2 minutes, stirring occasionally, until the mushrooms are deeply golden and caramelized. Transfer the mushrooms to a plate and repeat with the remaining mushrooms.
- 3Cook the shallots and garlic
Reduce the heat to medium. Add the shallots to the same skillet and cook for 3–4 minutes, until softened and lightly golden. Add the garlic and cook for 30 seconds. Add the remaining 2 tablespoons vegan butter. Once melted, sprinkle in the flour and stir continuously for about 1 minute.
- 4Make the creamy mushroom sauce
Gradually whisk in the soy milk, stirring constantly to prevent lumps. Continue cooking for 4–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Stir in the thyme, 1/2 teaspoon sage, salt, and freshly cracked black pepper. Taste and adjust the seasoning as needed.
- 5Combine the mushrooms and wild rice
Return the browned mushrooms to the skillet and add the cooked wild rice. Stir gently until the mushrooms and rice are evenly coated in the creamy sauce.
- 6Make the crispy topping
In a small bowl, combine the panko breadcrumbs, 2 tablespoons melted vegan butter, thyme, and a pinch of salt. Stir until the breadcrumbs are evenly coated.
- 7Assemble and bake
Preheat the oven to 375°F. Transfer the mushroom and wild rice mixture to a greased 9×13-inch baking dish or similar 2-quart casserole dish. Scatter the buttered breadcrumbs evenly over the top. Bake uncovered for 20–25 minutes, until the casserole is bubbling around the edges and the breadcrumb topping is deeply golden and crisp. Let rest for 5–10 minutes before serving. Finish with fresh thyme and freshly cracked black pepper, if desired.
