This Marsala mushroom rice casserole is warm with the deep flavor of Marsala and full of mushrooms and gooey, melty cheese!
So, it’s officially fall now…time to pull out as many warm comfort meals as possible. It’s the season of Crock-pot meals, soups, and casseroles. In my world, not every casserole has to have cheese, but it definitely helps. You know what else helps? Wine. Wine helps.
I am not a drinker of wine. I’ve mentioned this a time or two. I’m pretty sure that this means automatic loss of culinary street cred, but I just don’t care for the taste of the stuff and I figure it’s a little expensive for me to try to “acquire the taste”. However, I love the flavor that wine adds to food so I find every excuse to pour it into the pan.
There is something about Marsala, a fortified wine, that goes perfectly with mushrooms and cheese. Yep. Stinky, stinky cheese. When I unwrapped that Gruyere, I was basically overcome by the stench of the rind…but GAH that flavor. So delicious. And I just love mushrooms so much, which apparently is some kind of anomaly because you wouldn’t believe how many people I have invited to my house, served them something with mushrooms in it….and watched them pick the mushrooms out. Oh well. More mushrooms for me! Rice…well, rice just adapts to whatever you mix it with. Rice is so versatile!
This Marsala mushroom rice casserole is so rich, cheesy, warm, soothing. Sometimes, it can be difficult to find vegetarian dishes that are thick, rich, and rib-sticking. This is a problem that Marsala mushroom rice casserole does not have. It’s a perfect casserole to welcome fall, and it’s even better as leftovers.
What’s your favorite fall comfort meal?
Yield: 4 servings
10 minPrep Time:
1 hr, 10 Cook Time:
- 1 cup uncooked brown or white rice
- 3 tablespoons butter
- 1 medium onion, diced
- 1 pound crimini or white mushrooms, cleaned and sliced
- 3 tablespoons all-purpose flour
- 1/2 cup Marsala wine
- 3/4 cup whole milk
- salt and pepper, to taste
- 4 ounces Gruyere cheese
- Cook the rice according to package directions.
- While the rice is cooking, preheat the oven to 350 degrees. Melt the butter over medium heat in a large skillet and add the onion. Cook until translucent. Add the mushrooms and cook until brown.
- Sprinkle the mushroom and onion mixture with the flour. Cook and stir for one minute. Pour in the Marsala gradually and cook until thickened, then gradually stir in the milk and cook until thickened. Stir in half of the cheese. Add salt and pepper to taste.
- Once the rice is cooked, stir the rice and mushroom mixture together. Pour into a 2-quart baking dish and sprinkle with the remaining cheese. Bake for 20-25 minutes, until bubbling. Serve immediately.
The cook times listed is for brown rice. White rice will take less time.
Click here to print the recipe for mushroom Marsala casserole!