Skillet Spinach, Mushroom & Wild Rice Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g wild rice blend (or brown and wild rice mix)</li><li class="ingredients-single-item">500g mixed mushrooms (cremini, shiitake, oyster), sliced</li><li class="ingredients-single-item">250g fresh spinach, roughly chopped</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">3 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp butter</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh rosemary, chopped (or 1 tsp dried)</li><li class="ingredients-single-item">600ml vegetable stock</li><li class="ingredients-single-item">150ml single cream</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or Swiss cheese)</li><li class="ingredients-single-item">50g Parmesan cheese, freshly grated</li><li class="ingredients-single-item">2 tbsp soy sauce</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li><li class="ingredients-single-item">30g breadcrumbs (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) cast-iron skillet or oven-safe pan</li><li class="equipment-single-item">Medium saucepan for rice</li><li class="equipment-single-item">Fine mesh strainer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Rinse the wild rice thoroughly under cold water using a fine mesh strainer until the water runs clear. This removes excess starch and ensures your rice doesn't become gummy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium saucepan, bring 600ml of vegetable stock to a boil. Add the rinsed wild rice, reduce heat to low, cover, and simmer for about 35-40 minutes until the rice is tender but still has a slight bite. Different wild rice blends may have varying cooking times, so check the package instructions. Once done, drain any excess liquid and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the rice cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in your cast-iron skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 2-3 minutes to allow them to brown (this develops their deep umami flavor). Then stir and continue cooking until golden brown and their moisture has evaporated, about 5-7 minutes total. Season with salt and pepper, then transfer to a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same skillet, add the remaining tablespoon of olive oil and butter. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic, thyme, and rosemary, cooking for another minute until fragrant. The aromatics will release their essential oils when heated, enhancing the flavor profile of your casserole.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Return the mushrooms to the skillet. Stir in the soy sauce and Dijon mustard, which add depth and umami notes to the dish. Cook for 1 minute, allowing the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the chopped spinach in batches, stirring until wilted. The spinach will dramatically reduce in volume as it cooks down. This should take about 2-3 minutes total.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the cooked wild rice to the skillet, stirring to combine all ingredients thoroughly. Pour in the single cream and half of the Gruyère cheese, stirring until the cheese begins to melt. This creates a creamy binding sauce that holds your casserole together.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Taste and adjust seasoning with salt and pepper as needed. The flavor should be rich and savory with a good balance of earthy (mushrooms), creamy (cheese), and fresh (herbs) notes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Smooth the top of the mixture and sprinkle with the remaining Gruyère, Parmesan cheese, and breadcrumbs (if using). The combination of cheeses creates a beautiful golden crust while the breadcrumbs add textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes until the top is golden brown and the casserole is bubbling around the edges. For an extra golden top, turn on the grill/broiler for the final 2-3 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and let stand for 5-10 minutes before serving. This resting period allows the casserole to set slightly and makes it easier to portion. The residual heat will continue cooking the ingredients and melding flavors together.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve directly from the skillet for a rustic presentation, garnished with additional fresh thyme if desired. The cast iron retains heat beautifully, keeping your casserole warm throughout the meal.</li></ol>