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Vegan Mushroom Casserole served
Filling and tasty mushroom casserole with coconut cream sauce

Creamy Mushroom & Rice Bake

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Mushrooms are forest meat: full of umami responsible for meaty flavor experience. In this recipe, coconut cream richness replaces sour cream, giving a rich, juicy one-pot meal that is filling yet plant-based. Layering ensures every spoon has rice, sauce, and mushrooms.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Ovenproof dish
  • Skillet

Allergen Information

⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Cook rice in salted water until half-done (not fully ready, as it will soften in oven).

Tip: If overcooked at start, it becomes mushy by end (split starch granules).
2 ✓

Slice mushrooms, dice onion. Heat oil and sauté onion. Add mushrooms and fry on high heat.

Tip: High heat is important so mushrooms brown instead of just steaming in their own juice.
3 ✓

When mushroom juice evaporates, add crushed garlic and spices (salt, pepper, paprika, caraway). Pour in coconut cream and bring to boil.

Tip: Don't fry paprika in oil for long as it can get bitter.
4 ✓

Preheat oven to 350°F (180°C). In ovenproof dish spread half the rice, then half the mushroom ragout. Repeat layering.

Tip: Press layers down slightly to make it sliceable.
5 ✓

Bake 20-25 minutes until top browns slightly and sauce bubbles.

Tip: Flavors meld at this time (diffusion).
6 ✓

Sprinkle with parsley before serving.

Recipe FAQ

Why is the casserole watery?
Mushrooms release a lot of water. It is important to evaporate their juice in the skillet before layering into the dish.

Ingredients

  • 1 lb Button Mushrooms
  • 1 cup Rice (uncooked)
  • 1 whole Onion
  • 3 cloves Garlic
  • 3/4 cup Coconut Cream
  • 3 tbsp Olive Oil
  • 1/2 tsp Ground Caraway or Cumin
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Fresh Parsley