Wild Rice and Mushroom Gratin

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  • Grade A Wild Rice


  • 1 gal. chicken or vegetable stock, (3/4 for wild rice, ¼ for cheese sauce)
  • ¼ c. olive oil
  • 8 lbs. cremini mushrooms, sliced
  • 1 c. butter
  • 8 garlic cloves, chopped
  • 1 c. flour
  • ¼ c. Dijon mustard
  • 2 qts. whole milk
  • 4 lbs. pecorino fresco* (3/4 for cheese sauce, ¼ to top gratin)

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  1. Bring stock to a boil. Add InHarvest Wild Rice, reduce heat to a simmer and cook until liquid is absorbed and grains are tender, about 50 minutes. Set aside.
  2. Heat oil in a large sauté pan over medium high heat. Add mushrooms and cook until they release their liquid and reabsorb it. Remove the mushrooms from the pan.
  3. In the same pan, heat the butter over medium heat. Add garlic and cook, stirring, for 1 minute.
  4. Add the flour to the pan and whisk to combine. Add mustard to the pan and cook, whisking, for 2 minutes over low heat.
  5. Slowly add the milk and remaining ¼ of the broth, while whisking to combine. Simmer, whisking slowly for 5 minutes.
  6. Remove pan from heat and stir in 3/4 of the cheese until evenly melted.
  7. Combine cooked wild rice, mushrooms and cheese sauce and mix well. Pour into an oven-proof casserole.
  8. Top with remaining cheese and bake in a 350°F degree oven for 30 minutes or until cheese is browned.

Recipe Yield: 48 servings

Nutrition Facts

Per serving: 325 cal., 17 g pro., 22 g carb., 2 g fiber, 19 g fat (11 g sat. fat), 54 mg chol., 457 mg sod., 4 g sugar

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