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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Roksana Hawlader
[email protected]This casserole is easy to make and perfect for a weeknight meal.
Crime Boss
[email protected]I love the combination of mushrooms and wild rice in this casserole.
Shakib Ahmed Raj
[email protected]This casserole is perfect for a cold winter night.
Victoria Cruz
[email protected]I made this casserole for a potluck and it was a huge hit.
Harka Lamichhane
[email protected]This casserole is packed with mushrooms and wild rice.
Jaggujani 091
[email protected]I love the creamy texture of this casserole. It's so comforting and delicious.
Mahmodur Rahaman Samim
[email protected]This casserole is a great way to use up leftover mushrooms and rice.
JOHN MURRY
[email protected]I've made this casserole several times and it's always a hit with my family.
Nontobeko fortunate
[email protected]This casserole is easy to make and perfect for a weeknight meal.
Safo Quurax
[email protected]I love the combination of mushrooms and wild rice in this casserole.
gavin Nesbitt
[email protected]This casserole is the perfect comfort food for a cold winter night.
Afan Usman
[email protected]I made this casserole for a potluck and it was a huge hit. Everyone loved it!
Ansar prince
[email protected]This casserole is a great way to get your veggies in. It's packed with mushrooms and wild rice.
Ayan Ayaz
[email protected]I love the creamy texture of this casserole. It's so comforting and delicious.
Sudip Magar
[email protected]This casserole is easy to make and perfect for a weeknight meal.
Aminata Alisha Koroma
[email protected]I've made this casserole several times and it's always a hit. It's a great way to use up leftover mushrooms and rice.
Alexis Garrett
[email protected]This casserole is so creamy and flavorful! I love the combination of mushrooms and wild rice.
ACEPOILT453 pilot
[email protected]I made this casserole for my family last night and they loved it! The mushrooms and wild rice give it a unique and delicious flavor.
Arvin Khan
[email protected]This creamy wild mushroom and wild rice casserole is the perfect comfort food for a cold night. It's easy to make and packed with flavor.