Description
This Creamy Wild Rice Casserole with Sausage and Mushrooms is a hearty, comforting dish featuring chewy whole grain wild rice combined with savory sage chicken sausage, earthy portabella and button mushrooms, garlic, onions, and a light creamy sauce enhanced with soy sauce and fresh parsley. Perfect for family gatherings or potlucks, this casserole offers a satisfying blend of textures and flavors in a generously sized dish serving 12 people.
Ingredients
Wild Rice
- 8 cups low-sodium chicken broth
- 2 cups whole grain wild rice (preferably Minnesota wild rice, do not use cracked or blended rice)
Casserole
- 1 pound sage chicken sausage
- 1 large yellow onion, chopped
- 6 large cloves garlic, minced
- 1 pound portabella mushrooms, chopped
- 8 ounces button mushrooms, chopped
- ½ cup unsalted butter
- 1 cup heavy cream
- 1 tablespoon soy sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare the Wild Rice: Place 8 cups of low-sodium chicken broth in a large pot and bring it to a boil over high heat. While waiting, thoroughly rinse 2 cups of whole grain wild rice under running water using a fine mesh colander. Once the broth boils, stir in the rinsed wild rice, reduce the heat to a simmer, cover, and cook for 50 to 60 minutes until the grains start splitting open and curling. Drain excess liquid, fluff the rice with a fork, and set aside.
- Cook the Sausage and Vegetables: Preheat the oven to 325°F. In a very large skillet with tall sides, cook 1 pound of sage chicken sausage and 1 large chopped yellow onion over medium to medium-high heat for 3 to 4 minutes, breaking the sausage into bite-size pieces. Add 6 minced garlic cloves, 1 pound chopped portabella mushrooms, and 8 ounces chopped button mushrooms. Continue cooking until the sausage is fully cooked and the onions and mushrooms are softened.
- Make the Creamy Mixture: Add ½ cup unsalted butter, 1 cup heavy cream, and 1 tablespoon soy sauce to the sausage and mushroom mixture. Stir to combine thoroughly.
- Combine Rice and Sausage Mixture: Add the creamy sausage and mushroom mixture to the pot with the cooked wild rice. Stir everything well to distribute the ingredients evenly. Season with kosher salt and plenty of freshly ground black pepper to taste. Optionally, add a little more soy sauce for extra savoriness.
- Bake the Casserole: Transfer the combined mixture to a large casserole dish. Bake in the preheated oven for 30 minutes. Stir the casserole and return to bake for another 20 minutes. Stir once more and bake for an additional 10 minutes. Ensure the casserole is heated through before removing.
- Finish and Serve: Sprinkle 2 tablespoons of chopped fresh parsley over the casserole. Serve hot and enjoy the comforting, savory dish.
Notes
- This casserole serves 12 people and is great for family meals or potlucks.
- You can swap the sage chicken sausage for other seasoned poultry sausages like turkey sausage.
- Experiment with mushroom types such as cremini or shiitake to vary the earthy flavors.
- For extra vegetables, add cooked spinach or finely chopped celery into the mixture.
- To make it cheesier, stir in moderate amounts of grated Parmesan before baking.
- Leftover casserole can be refrigerated for 3 to 4 days or frozen in portioned containers for longer storage.
- Reheat leftovers in the microwave or oven with a splash of chicken broth or cream to prevent dryness.
- When halving the recipe, watch baking times closely as smaller quantities may heat faster.
- Cover the casserole when reheating in the oven to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
