Hearty Mushroom and Wild Rice Casserole for a Rustic Thanksgiving

What kind of recipe is it?

Mushroom and Wild Rice Casserole is a hearty, comfort food dish that combines earthy flavors and nutritious ingredients for a satisfying meal.

This vegetarian-friendly casserole showcases the rich umami of mushrooms and the nutty taste of wild rice, making it an ideal option for those seeking a wholesome and filling dish.

Its creamy texture and savory notes appeal to families and busy individuals alike, providing a deliciously effortless way to enjoy a flavorful meal that can be made ahead and shared with loved ones.

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Ingredients

Ingredient	Quantity
Wild rice	1 cup (uncooked)
Mushrooms (fresh)	2 cups (sliced, any variety)
Onion	1 medium (chopped)
Garlic	3 cloves (minced)
Vegetable broth	3 cups
Cream or non-dairy milk	1 cup
Olive oil	2 tablespoons
Butter or plant-based butter	2 tablespoons
Thyme (dried)	1 teaspoon
Parsley (fresh, chopped)	1/4 cup
Salt	1 teaspoon (or to taste)
Black pepper	1/2 teaspoon (or to taste)
Parmesan cheese (grated)	1/2 cup (optional)
Bread crumbs (for topping)	1/2 cup (optional)

This table provides a clear overview of the ingredients and their respective quantities needed to prepare a delicious Mushroom and Wild Rice Casserole.

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Cooking Steps

1. Preheat the oven to 175 °C (350 °F) and position the oven rack in the center for even cooking.

2. In a medium saucepan, combine 240 ml (1 cup) of uncooked wild rice and 720 ml (3 cups) of vegetable broth. Bring to a boil over medium heat.

Once boiling, reduce the heat to low, cover, and simmer for 45–50 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

3. While the rice is cooking, heat 30 ml (2 tablespoons) of olive oil and 30 grams (2 tablespoons) of butter in a large skillet over medium heat.

Add 1 medium chopped onion and sauté for 4–5 minutes until translucent and fragrant.

4. Add 3 minced garlic cloves and 500 grams (2 cups) of sliced mushrooms to the skillet.

Cook for an additional 6–8 minutes until the mushrooms release their moisture, become tender, and turn light brown.

5. Stir in 1 teaspoon of dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, allowing the mixture to cook for 1–2 minutes until the spices are aromatic.

6. Add the cooked wild rice to the mushroom mixture in the skillet.

Pour in 240 ml (1 cup) of cream or non-dairy milk, and add 60 grams (1/4 cup) of fresh chopped parsley.

Mix thoroughly until all ingredients are evenly combined.

7. Grease a 2.5 L (9 x 13-inch) casserole dish to prevent sticking.

Transfer the wild rice and mushroom mixture into the dish, spreading it evenly.

8. If using, sprinkle 60 grams (1/2 cup) of grated Parmesan cheese and 60 grams (1/2 cup) of bread crumbs evenly over the top of the casserole for extra texture and flavor.

9. Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.

Then, remove the foil and bake for an additional 15–20 minutes until the top is golden brown and bubbly.

10. Once baked, remove the casserole from the oven and let it rest for 10 minutes.

This resting period allows the flavors to meld and the dish to set slightly.

11. Serve warm.

The casserole should be creamy with a rich mushroom aroma and a golden-brown top. Enjoy!

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Variations

Vegan Mushroom and Wild Rice Casserole: Substitute cream with 240 ml (1 cup) of coconut milk or cashew cream and use vegan butter for a dairy-free version.
Italian-Inspired Casserole: Add 1 teaspoon of dried oregano and replace half the mushrooms with 250 grams (1 cup) of cherry tomatoes for a revitalizing twist.
Gluten-Free Variation: Use gluten-free bread crumbs and confirm that the vegetable broth and any added sauces (if desired) are labeled gluten-free to accommodate dietary restrictions.
Seasonal Vegetable Casserole: Incorporate 200 grams (1 cup) of diced seasonal vegetables, such as zucchini or spinach, alongside the mushrooms for added nutrition and flavor.

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Tips on plating and presentation

While you might think that flavor is all that matters in a casserole, how you present your Mushroom and Wild Rice Casserole can elevate the dining experience considerably.

I like to use a rustic dish to enhance its earthy tones. A sprinkle of fresh herbs on top adds color, while serving it with a side salad makes the plate pop with vibrancy.

Enjoy the visual feast!

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What other dishes can I pair it with?

To create a well-rounded meal, I love pairing my Mushroom and Wild Rice Casserole with dishes that complement its earthy flavors.

A revitalizing arugula salad with lemon vinaigrette balances the richness, while roasted root vegetables add warmth.

For a heartier option, I often serve cranberry-glazed chicken, which beautifully contrasts the casserole’s depth.

These additions make for a satisfying Thanksgiving spread!

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What drinks can I pair it with?

What beverages can elevate the experience of Mushroom and Wild Rice Casserole?

I love pairing it with a crisp Sauvignon Blanc; its acidity complements the earthy flavors beautifully.

If you’re in the mood for a non-alcoholic option, a light herbal iced tea works well, too.

Both choices refresh the palate and enhance the dish’s heartiness, making your meal even more enjoyable.

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Frequently Asked Questions

Can I Prepare This Casserole in Advance?

Absolutely, you can prepare this casserole in advance! I often make it a day ahead, store it in the fridge, and just pop it in the oven when I’m ready to serve. It’s convenient and delicious!

How Long Can Leftovers Be Stored?

I usually store leftovers for up to four days in the fridge. If I need them to last longer, I freeze them, and they’re typically good for about three months if packed properly.

Is This Casserole Gluten-Free?

Yes, this casserole is gluten-free. I use wild rice and gluten-free ingredients, ensuring everyone can enjoy it. Just double-check any packaged components you might add, but it should be safe for those avoiding gluten.

Can I Use Instant Wild Rice Instead?

Yes, you can use instant wild rice instead! Just adjust the cooking time according to the package instructions. I’ve tried it, and it still turns out deliciously flavorful and satisfying in the dish. Enjoy!

What Can I Substitute for Mushrooms?

You can substitute mushrooms with diced zucchini, eggplant, or cooked lentils. I’ve found these alternatives add great texture and flavor, ensuring your dish remains hearty and satisfying without losing that comforting element. Give them a try!