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.
Servings: 6 servings
Calories: 505kcal
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: 505kcal | Carbohydrates: 61g | Protein: 22g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 702mg | Potassium: 703mg | Fiber: 7g | Sugar: 10g | Vitamin A: 596IU | Vitamin C: 2mg | Calcium: 391mg | Iron: 3mg
