Classic mushroom rice casserole gets an elevated spin with a from-scratch asiago cream sauce, Cajun-spiced panko topping, and a wild rice blend!
Hello, comfort food season! As a bonafide vegetarian casserole lover, I'm so excited to share this this Mushroom Wild Rice Casserole!
It has a rich, creamy Asiago sauce (similar to this Orzo Broccoli Casserole!), sautéed mushrooms, and chickpeas, all combined with a wild rice blend.
We're using a wild rice blend because it has a great variety of texture, but you can make this casserole with an equal amount of any variety of white or brown rice.
If you end up with extra wild rice on hand, make sure to try out my Mushroom Wild Rice Soup!
Ingredients
- Wild rice blend: I use Lundbergs. Note that this isn't the same as wild rice, as it includes a blend of brown rice and other types of rice. Feel free to use any type of rice for this casserole!
- Mushrooms: I use cremini mushrooms, but feel free to get fancy with shiitake (make sure to remove the stems) or any sort of "gourmet blend".
- Miso: This adds depth and saltiness. I use yellow miso but you can use white or red and it won't affect the recipe.
- Sherry cooking wine: This combines with the miso to add a lot of flavor to the casserole. Don't skip this ingredient!
- Thyme, poultry seasoning: I use dry thyme but feel free to use fresh thyme for a stronger flavor. Poultry seasoning is typically a blend of sage, nutmeg, marjoram, and a few other warming seasonings.
- Milk combines with flour to create a cream sauce. I use whole milk. See tips below for how to veganize this recipe.
Variations
- Dairy-free option: Use an equal amount of unsweetened, unflavored soy or oat milk in place of whole milk. Use vegan butter or coconut oil in place of butter. Asiago cheese does add a fair amount of flavor to the casserole dish, but can be replaced with shredded vegan Parmesan.
- Gluten-free option: Use a gluten-free all purpose flour blend in place of flour, or use just one tablespoon of cornstarch or arrowroot starch, first whisked with milk before adding to the sauce.
Step-by-step instructions
See full recipe instructions at the bottom of the post in the recipe card.
- Sauté the mushrooms and shallots until golden.
- Stir in the garlic, thyme, and chickpeas, sautéing until the garlic is aromatic. Sprinkle in the flour and toast for a minute, stirring constantly. Make a thick paste by stirring in ½ cup of the milk.
- Whisk in the remaining milk slowly to ensure a smooth sauce. Simmer the sauce until thickened enough to coat the back of a spoon without sliding off.
- Combine the sauce with the shredded asiago and the cooked wild rice blend in a 9x13-inch baking dish, or in an oven-safe skillet (as seen in the pictures here, I am using a 12-inch enamel skillet). Top with the panko breadcrumbs and bake until golden.
Storage and prep tips
- The rice can be cooked up to 48 hours in advance. Refrigerate in a shallow dish to allow quick cooling.
- Leftover casserole is best within 4 days. To reheat the entire casserole, cover with foil and bake at 325F for 25-30 minutes.
More of my favorite casseroles
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
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Mushroom Wild Rice Casserole
Made with sautéed mushrooms and shallots, an asiago cream sauce, and wild rice blend, this is a comforting vegetarian casserole that's hearty enough to be served as a main dish.
Ingredients
- 1 ½ cups dry wild rice blend see note #1
- vegetable broth or bouillon as needed
- 3 tablespoons butter
- 8 ounces cremini mushrooms roughly chopped; see note #2
- 2 medium shallots diced
- ½ teaspoon Diamond Crystal kosher salt adjust to taste
- 15 ounce can chickpeas drained and rinsed
- 4 cloves garlic minced
- 1 teaspoon thyme
- 2 teaspoons yellow miso white or red also work
- 3 tablespoons flour
- 2 ½ cup whole milk see note #3
- ¾ teaspoon poultry seasoning
- ½ teaspoon black pepper
- 1 tablespoon sherry cooking wine
- 1 cup shredded Asiago cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- ½ teaspoon Cajun seasoning or a pinch of salt
Instructions
- Cook wild rice blend in vegetable broth, according to package instructions. I use my Instant Pot using this method. This step can be done a day in advance.
- Heat a large skillet over medium heat. Add 1 tablespoon of the butter. Once melted, add the chopped mushrooms and diced shallot. Sauté until golden, about 8 minutes.
- Sprinkle with the salt and stir in the chickpeas, garlic, and thyme, sautéing about 2 minutes, or until the garlic is aromatic. Stir in the yellow miso.
- Preheat the oven to 375F. Stir in the remaining 2 tablespoons of butter. Once melted, sprinkle in the flour, stirring consistently to toast for about a minute. Stir in ½ cup of the milk, whisking to form a thick paste. Slowly pour in the remaining milk, whisking consistently. Add the poultry seasoning and black pepper.
- Stir in the sherry cooking wine. When the sauce starts bubbling consistently, reduce heat to a gentle simmer over medium low. Simmer, stirring frequently, until the sauce is thickened enough to coat the back of a spoon without sliding off, about 3-5 minutes.
- Remove the skillet from the heat. Once cooled slightly, stir in the shredded asiago cheese. If you aren't using an oven-safe skillet, transfer the contents of the skillet to a lightly oiled 9x13-inch casserole dish along with the cooked rice. Stir to combine well.
- In a bowl, whisk together panko breadcrumbs, 2 tablespoons olive oil, and the optional Cajun seasoning or salt. Sprinkle this across the casserole.
- Bake uncovered at 375F for 15-20 minutes, or until the panko is golden. Remove from the oven and let cool for several minutes before serving. Enjoy!
Video
Notes
- Wild rice blend: Feel free to use a different variety of rice like brown rice or white rice. It would even work with quinoa!
- Equipment note: I cook the mushrooms in an oven-safe skillet so that I only need the one dish for a casserole. Something like a 12-inch cast iron skillet would likely work well, I use an enamel Tramontina skillet. Otherwise, you can just use a 9x13-inch casserole dish per the recipe instructions.
Nutrition
Calories: 505kcalCarbohydrates: 61gProtein: 22gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 39mgSodium: 702mgPotassium: 703mgFiber: 7gSugar: 10gVitamin A: 596IUVitamin C: 2mgCalcium: 391mgIron: 3mg
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