Wild Rice and Mushroom Casserole Recipe (2024)

Does that really say 1 pound of mushrooms is 11 cups?!?

Homemade dairy-free parmesan is a breeze: Put 1 cup walnuts, 2 Tbsp nutritional yeast, 1/2 tsp sea salt and a minced garlic clove in a mini-food processor and blend to fine crumbs. Add a pinch or two of grated lemon zest for extra tang.Pretty much any other nut or seed will work instead of walnuts: almonds, sunflower, hemp, and so on.

In this case, I'd go with the weight rather than the estimated volume, since others have said it has plenty of mushroom flavor, and "1 pound" is plenty of information.Pet peeve: recipe writers that use vague terms like "large onion, chopped," a totally subjective term. Just tell me what volume - cups of chopped onion - I should end up with!

Huge hit around the table. Used only one fennel bulb. One pound of Cremini Bella sh*taki was nowhere near 11 cups but the taste was very mushroomy. Used GF Panko. This took all the time indicated but was well worth it. Hearty, tasty, meatless.

I'm from Minnesota. Try real wild rice, not the cultivated variety. It is a different grain entirely, with a different flavor and texture. Once you've tried the real thing, you won't want to go back. I buy it directly from the Ojibwa, who collect it from the northern lakes in their canoes. A caveat: real wild rice should be cooked only 15-20 minutes. Also, it is available by mail order from a number of Ojibwa businesses.

This recipe is awful. It is vague and imprecise. The proportions are hard to use as directed. For example, the LARGE skillet that the recipe directs one to use is a joke. The skillet should be humongous to fit all that one need fit according to the recipe. The recipe is laborious and a waste of time. I just wasted my evening and a lot of money. In the end it tasted like glop. Don’t even consider making this.

Made some changes & recommend others for next time: Half the panko is plenty.Increase mushrooms by 1/4 to 1/2 pound. Combo of sh*take & bella was nice.Decrease beans by 1 can & drain all.Add 1/2 to 2/3 small tin of chipotles in adobo as recommended below. Blend with beans.Substitute celery for fennel as recommended — fennel flavor did not survive cooking & celery is more economical.Would consider sorrel or another strong-flavored green as substitute for spinach.

Does this really required 11 cups of sliced mushrooms?? One pound is not 11 cups sliced. Has anyone tried it yet?

When it cooks down, a lot of the licorice flavor of fennel dissipates, but if you really want to use something else, try celery. For a more pronounced flavor, use celery root, which is hard to peel and cut, but is so rewarding once you have done so. It's celery on steroids, aromatic and herbaceous.

I would double the leeks or use shallots instead, which would impart a more savory flavor when compared to fennel.

Simply put - No. The addition of pureed beans made the preparation runny which didn't get fixed by baking. The entire batch didn't fit in the 9x13 pan. A half tablespoon of tomato paste added absolutely nothing to the dish; the herbs didn't add enough flavor for me to want to cook this again. After 1.5 hours of two people working together, I expect an awesome meal and this wasn't it. And no, a pound of mushrooms isn't 11 cups.

This recipe looked promising, but unnecessarily complicated, so I simplified it as follows:1. Halved all ingredients, except spinach2. Sautéed all veggies together3. Deglazed with 1/4 C white wine4. Subbed 10 oz veggie chicken for 1 can of beans5. Mashed beans in mixture, did not blend6. Used wild rice blend7. Added all herbs, garlic and zest to mixture8. Left out tomato paste9. Topped with 1C panko and 1/2 C parmesanGuess what? It was easy and delicious. :)

If you have Celiac disease beware: this recipe notes that it is gluten free---its not unless you specify GF bread crumbs...and panko is not GF

What would folks suggest as a replacement for fennel? I love the idea of this recipe but just don't like fennel. What would be an alternative herb or flavor enhancement? Thanks in advance!

Thank you, Bob! You're the first person to actually say whether you thought the recipe tasted good or not!!!!!!

This is a great template for hearty, healthy casserole. I halved the recipe, EXCEPT the mushrooms and would go with even more mushrooms, it still filled a 9x13 pan. Several people mentioned they did not taste the fennel (which I love) so I added fennel seeds when sautéing the veg and liked the result, went with rosemary and sage for herbs, and subbed harissa for the tomato paste because it’s what I had. I may try adding silken tofu to the bean purée to give it a little more creaminess.

Darn good. Next time, however, I would skip the panko all together, put the chopped rosemary plus another sprig chopped and the lemon zest into the dish and twice as much tomato paste

Wow. We were incredibly impressed with the recipe. We were nervous as it called for items that we don’t normally cook with, and when we got to the part where we had to blend the beans we were skeptical… but this meal was amazing. The flavor profile was so complex and interesting, but had a homey feel. 5 stars!!!

I followed this recipe with only minor alterations, and found it to be a very tasty and comforting casserole! I used dried white beans instead of canned. After reading the comments, I added 200 ml of oat-based cooking cream to the white beans to make a smooth puree. After cooking the mushrooms, I deglazed with some white wine, and used 300g of fresh spinach. I also decreased the panko to 1.5 cups (which was plenty!), and used all of the zest of one lemon.

I read all the comments before starting this. I had all the ingredients and it sounded very good. Also cut it by half and made a few amendments, but quite bland and nothing what I expected. It was a lot of prep too! Felt like it needed more zing and tanginess. Also came out dry.

As others have mentioned, the dimensions of this dish seem off. I cut the recipe in half and it still filled an 8 x 11 baker. If I were to make this again, I’d use lentils instead of white beans. As a vegetarian I’m used to time consuming recipes, lots of chopping vegetables, but I think this one could be streamlined and achieve the same results.

This was very tasty, though giving instructions for 12 servings is not very helpful. I used one tin of beans for two people and tried to scale the rest. Still enough left for 2 lunches another day. I think quantities are incorrect as full amounts would never fit into the size of dish given.

This may be the first time a Melissa Clark recipe let me down! A lot of effort for a dish that’s just very bland.

Made it again for my post-Christmas party on 27 December and it was amazing, as always. As has already been mentioned, it is even better the next day!

Delicious and improves over next day or two, but needs one more dimension—pancetta? Would be amazing with an egg on top.

I really wanted to love this, but was disappointed in it. I found that it was indeed a huge amount of ingredients to fit into a 9x13 casserole, I cut way back on the wild rice, and only used half the panic mix, and it was still a lot. It was a lot of steps, but since I like all the ingredients, I thought it would be worth the time and effort, but only one person at our Thanksgiving dinner liked it enough to comment and to have seconds. I will not be making it again.

We found the flavors, which were 7/10 on day of serving, increased to 10/10 nex day, and were delicious. You do need to be mindful of adding enough salt to counter so much rice and beans. We also added a bit more garlic, tomato paste, and hot pepper flakes. In all, enjoyed enough the next day that we’d make it again, but make it a day ahead.

I made this for Thanksgiving yesterday with the plan to freeze the remainder. Unfortunately, I was disappointed with the outcome (which took a ton of prep time). Flavorless and "goopy" consistency (likely the white bean puree). It definitely needs rework.

This recipe uses multiple pans, bowls, a blender, and a casserole dish- not to mention a good deal of time- for a very bland dish. Not worth it.

The comments were pretty harsh but I tried it anyway, cutting down to 2 cans of undrained beans and skipping the purée step. I made sure it was highly seasoned with lemon, crushed red pepper, and salt and it ended up being delicious.