📝 About This Recipe
This soulful casserole is a celebration of the rugged, nutty flavors of the Great Lakes region, where wild rice has been a staple for centuries. We combine the earthy depth of cremini and shiitake mushrooms with a velvety, scratch-made herb cream sauce, steering clear of canned shortcuts. It is a sophisticated, texture-rich dish that brings a touch of rustic elegance to any dinner table, offering a comforting warmth that only a slow-baked grain dish can provide.
🥗 Ingredients
The Grains
- 1 1/2 cups Wild Rice (rinsed thoroughly; use 100% wild rice for best texture)
- 4 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 Bay Leaf (dried)
The Mushroom Sauté
- 4 tablespoons Unsalted Butter (divided)
- 12 ounces Cremini Mushrooms (sliced)
- 4 ounces Shiitake Mushrooms (stems removed, caps sliced)
- 2 large Shallots (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
The Binding Sauce
- 1/4 cup All-Purpose Flour
- 1 1/2 cups Whole Milk (at room temperature)
- 1/2 cup Heavy Cream
- 1 cup Gruyère Cheese (freshly grated)
- 2 tablespoons Dry Sherry (optional, for depth of flavor)
- to taste Kosher Salt and Black Pepper
The Topping
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Sliced Almonds
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed wild rice, 4 cups of stock, and the bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice kernels have burst and are tender but still 'al dente'. Drain any excess liquid and discard the bay leaf.
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2
While the rice cooks, preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish or a 2.5-quart casserole dish with butter.
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3
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the sliced cremini and shiitake mushrooms. Sauté for 8-10 minutes without stirring too often, allowing them to brown deeply and release their moisture.
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4
Add the minced shallots and the remaining 2 tablespoons of butter to the skillet. Sauté for another 3 minutes until the shallots are translucent and fragrant.
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5
Stir in the minced garlic and fresh thyme, cooking for just 60 seconds until the aroma fills the kitchen.
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6
Sprinkle the flour over the mushroom mixture. Stir constantly for 2 minutes to cook out the raw flour taste, coating the mushrooms evenly.
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7
Slowly whisk in the dry sherry (if using) to deglaze the pan, scraping up any brown bits (fond) from the bottom. Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps.
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8
Simmer the sauce for 3-5 minutes until thickened to the consistency of a heavy gravy. Remove from heat and stir in 1/2 cup of the grated Gruyère cheese until melted.
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9
In a large mixing bowl, combine the cooked wild rice and the creamy mushroom sauce. Season generously with kosher salt and freshly cracked black pepper. Fold gently to ensure every grain is coated.
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10
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
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11
In a small bowl, toss the panko breadcrumbs, sliced almonds, and the remaining 1/2 cup of Gruyère cheese. Sprinkle this mixture evenly over the casserole.
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12
Bake in the center of the oven for 25-30 minutes, or until the sauce is bubbling around the edges and the almond-panko topping is a beautiful golden brown.
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13
Remove from the oven and let the casserole rest for 5-10 minutes to set. Garnish with fresh parsley before serving.
💡 Chef's Tips
Don't rush the mushrooms; getting a hard sear on them is the key to deep umami flavor. If you can't find 100% wild rice, a wild rice blend works well, but reduce the initial simmer time according to the package instructions. For a vegetarian version, ensure you use a high-quality vegetable stock rather than water to cook the rice. To make it ahead, assemble the casserole (without the topping), refrigerate for up to 24 hours, and add 10 minutes to the baking time. Always grate your own cheese; pre-shredded cheeses are coated in potato starch which can make the sauce grainy.
🍽️ Serving Suggestions
Pair with a crisp, oaked Chardonnay or a light Pinot Noir to complement the earthy mushrooms. Serve alongside roasted chicken or a thick-cut pork chop for a complete harvest meal. A simple side of roasted glazed carrots or steamed green beans provides a bright color contrast. For a vegetarian feast, serve with a large kale salad tossed in a lemon-tahini dressing.