CREAMY WILD MUSHROOM AND WILD RICE CASSEROLE
This is not just mushroom soup and rice. This combines fresh herbs wild mushrooms, fennel, onions, sherry and a creamy cheesy bechemel sauce, all topped with a crunchy crusty topping. This is a rich decadent side dish which is amazing with roasted turkey, chicken, cornish hens or pork. Using any rice you want, a quick cooking, or any boxed rice, or the old fashioned way. But I take the short cut for this to make my life easier, but either way, the casserole is great.
Provided by SarasotaCook
Categories Long Grain Rice
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Make the bread crumbs -- In a small food processor, take a couple slices of bread and process till you get fine crumbs. Measure out 1 1/2 cups. Then you can either buy ground or chopped fine pecans or you can grind your own. I like to buy the small 1/2 cup packages when I only need a small amount. In a large saute pan, add the the butter and melt on medium high, add the bread crumbs and nuts and cook until lightly browned, 3-4 minutes is all it takes. Remove and let cool.
- Rice -- Make the rice according to directions. Any time I cook with rice, couscous, etc., I try to use chicken or vegetable broth rather than water to cook the grains. It just adds so much flavor with little work, but that is optional. Cook the rice and add to a 13x9 greased (or sprayed with pam) casserole dish.
- Vegetables -- In that same pan we made the bread crumbs in (no need to use another pan), heat the olive oil and butter on medium heat and add the fennel, onions and mushrooms and cook on medium until they have become translucent and the mushrooms tender, about 7-10 minutes. then add the thyme, parsley salt and pepper and mix well. Add this to the rice in the casserole dish and lightly mix.
- Sauce -- Once again in that same pan, add the butter and melt on medium, then add the flour and mix to make a roux. Let it cook just a minute. Now add the milk and stir well. Add in the sherry and then the seasoning. Bring to a medium boil just until it slightly thickens and then add in the shredded cheese and stir. Cook until nice a creamy and thick. Should resemble a nice cheese sauce. Pour this mixture over the rice and vegetables. Lightly toss to combine.
- Topping -- Top with those bread crumbs and bake at 350 for 20 minutes until bubbly and the bread crumbs are golden brown.
Nutrition Facts : Calories 396.4, Fat 29.4, SaturatedFat 14.5, Cholesterol 65, Sodium 673.1, Carbohydrate 16.1, Fiber 2.5, Sugar 3.2, Protein 11.1
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fitzy dreamer
[email protected]I followed the recipe exactly, but my casserole didn't turn out as creamy as I expected.
Moave Moave
[email protected]This casserole is a bit bland. I added some extra salt and pepper to taste.
Lavonte Kirk
[email protected]I'm not a fan of wild rice, so I used brown rice instead. The casserole was still delicious.
Ghindae Eritrea
[email protected]I had a hard time finding wild mushrooms, so I used cremini mushrooms instead. The casserole still turned out great.
Imran Shafi
[email protected]This casserole is a bit pricey to make, but it's worth it for a special occasion.
hasnain bukhari
[email protected]I've tried other wild mushroom and wild rice casserole recipes, but this one is my favorite. It's the perfect balance of flavors.
RG Raju Gain
[email protected]This casserole is easy to make ahead of time, which is great for busy weeknights.
Collins Ngandu
[email protected]I made this casserole for a vegetarian friend and she loved it. It's a great meatless meal.
Super Farid
[email protected]The wild rice adds a nice nutty flavor to this casserole. It's a great alternative to white rice.
alex Slater
[email protected]I love the creamy sauce in this casserole. It's so rich and flavorful.
Odewole Rofiat
[email protected]This casserole is perfect for a cold winter night. It's warm and comforting, and it's sure to fill you up.
Zavion Morris
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover wild mushrooms.
Chytianna Boclair
[email protected]This is a great recipe for a special occasion. It's elegant and delicious, and it's sure to make a statement.
Junior Menocal
[email protected]I love the combination of wild mushrooms and wild rice in this casserole. It's a unique and flavorful dish that is sure to impress your guests.
Mia Carrizo
[email protected]This casserole is easy to make and is perfect for a weeknight meal. The leftovers are also great for lunch the next day.
Eyes DaMenace
[email protected]I made this for a potluck and it was a big success. Everyone loved it and asked for the recipe.
Md Apple Khan
[email protected]I followed the recipe exactly and it turned out perfectly. The casserole was creamy, flavorful, and the wild rice added a nice nutty flavor. I would definitely recommend this recipe.
kuki 82
[email protected]This creamy wild mushroom and wild rice casserole was a hit with my family! The flavors were rich and complex, and the texture was creamy and comforting. I will definitely be making this again.