Whether you use this delicious Mushroom and Wild Rice Dressing as a stuffing or a side dish, it will keep people coming back for seconds. It's a snap to put together, can be made ahead, and reheats beautifully. Who could ask for more?
Ingredients
The ingredients for this delicious Mushroom and Wild Rice Dressing include: unsalted butter, Cremini mushrooms, shallots, celery, garlic, dried thyme, cooked white rice, cooked wild rice, chicken broth, chopped green onions, dry bread crumbs, salt, and freshly ground black pepper.
I know that this seems like a lot, but it really does come together quickly.
Making the Mushroom and Wild Rice Dressing
- Sauté mushrooms: Start by sautéing the mushrooms in melted butter over medium-high heat until they are soft and lightly caramelized. This takes 3 to 4 minutes.
- Aromatics: Next, add the shallots, celery, garlic, and thyme and cook the mixture until the shallots are soft, about 5 minutes.
- Rice: Continue cooking the mushroom mixture over medium-high heat until most of the liquid has evaporated. Then, add the white rice, wild rice, chopped green onions, and chicken broth.Stir the mixture to ensure that everything is well combined.
- Breadcrumbs: Finally, mix in the breadcrumbs and add some salt and pepper to taste. For my taste, it took about ¼ teaspoon of salt and ⅛ teaspoon of freshly ground black pepper.
- Bake: If desired, use part of the Mushroom Wild Rice Dressing to stuff a turkey breast (check out the Turkey Roulade) and transfer the rest into a casserole dish. Bake the dressing at 350°F for about 30 minutes or until heated through.
The Mushroom and Wild Rice Dressing had an amazing flavor and texture. You should try it. Yum!
If you're looking for another dressing/stuffing idea, check out my Sage and Onion Stuffing.
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Recipe
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Mushroom and Wild Rice Dressing
Equipment
- 12-inch nonstick skillet
- Casserole dish
Ingredients
- 2 Tablespoons (1 ounce, 28 grams) unsalted butter
- 12 ounces Cremini mushrooms, thinly sliced
- 1 shallot, finely chopped
- 1 stalk celery, finely chopped
- 1 clove garlic, minced
- ¼ teaspoon dried thyme
- ½ cup (3.5 ounces, 100 grams) cooked white rice
- ½ cup (3 ounces, 85 grams) cooked wild rice
- ¼ cup (2 ounces, 57 grams) chicken broth
- 2 Tablespoons chopped green onions
- 2 Tablespoons dried breadcrumbs
- Salt and freshly ground black pepper to taste, try ¼ teaspoon salt and ⅛ teaspoon pepper
Instructions
- In a large skillet over medium-high heat, melt butter. Add mushrooms and cook, stirring occasionally, until the mushrooms are soft and lightly caramelized and have released their liquid, 3 to 4 minutes.
- Add chopped shallots, chopped celery, garlic, and thyme. Cook until the shallots are soft, about 5 minutes. Continue cooking over medium-high heat until most of the liquid has evaporated.
- Add the white rice, wild rice, chicken broth, and chopped green onions. Stir to combine.
- Add the breadcrumbs; stir to combine.
- Season to taste with salt and freshly ground black pepper.
- Set aside to cool completely if using for a stuffing. Otherwise, transfer to a casserole dish. Bake in a preheated 350° F oven for 30 minutes, or until thoroughly heated.
- Yield: 6 servings.
Nutrition
Marilyne P. says
Absolutely delicious! I have never been a fan of bread stuffing but I certainly devoured (as did my children) this wild rice/mushroom dish this Thanksgiving. This will be a staple at our Thanksgiving table from now on.
Chula King says
Marilyne,
I'm not a fan of bread stuffing either. I'm so pleased that you enjoyed the mushroom and wild rice dressing!
Chula