riz aux champignons et thym

No bland rice on my watch This mushroom rice casserole is garlicky buttery thymekissed and loaded with umami from a mountain of sautéed mushrooms so every bite hits It is a makeahead crowdpleasing side dish built for Thanksgiving Christmas Mothers Day and Easter brunch and it slides right in beside roast turkey glazed ham or a simple weeknight chicken

I first prepared this dish for a family gathering and it quickly became a favorite everyone now asks for it whenever we meet The deep mushroom aroma fills the home with warmth and anticipation

Ingredients

• 2 cups longgrain white rice: provides a fluffy base soaking up the mushroom broth perfectly choose a good quality rice from your local épicerie
• 3½ cups vegetable broth: adds moisture and richness opt for homemade or a flavorful storebought brand
• 1 tablespoon unsalted butter: gives a subtle creaminess and enhances the texture use fresh French butter if you can
• 1 teaspoon salt and ¼ teaspoon black pepper: essential seasoning for balance adjust to taste
• 2 tablespoons olive oil: the Mediterranean touch that enriches flavor and helps brown the mushrooms
• 3 cups mushrooms sliced: the star ingredient full of umami choose firm fresh mushrooms like champignons de Paris or a wild mix for depth
• 1 small onion finely chopped: adds sweetness and a soft texture when cooked slowly
• 4 cloves fresh garlic minced: delivers an aromatic punch that complements the earthiness of mushrooms
• 1 teaspoon dried thyme: brings herby notes that elevate the entire dish

Instructions

Preheat and prep the dish:

Preheat the oven to 190 degrees Celsius lightly grease a 23 by 33 centimeter glass or ceramic baking dish with a touch of olive oil This will prevent sticking and ensure even cooking

Rinse and drain the rice:

Rinse the longgrain white rice under cold water until the water almost runs clear This step removes excess starch which prevents the rice from sticking together Drain thoroughly so the broth maintains its full richness

Sweat the onion:

Heat the olive oil and one tablespoon of butter in a large skillet over medium to medium high heat Once shimmering add the chopped onion with a pinch of salt and cook stirring gently for 3 to 4 minutes until translucent and just golden at the edges This builds the sweet flavor base

Brown the mushrooms and bloom the aromatics:

Add the sliced mushrooms spreading them in one layer so they brown nicely without steaming Let cook without stirring for 3 to 4 minutes Then stir and continue cooking for another 3 to 5 minutes until the mushrooms are deeply browned and the moisture evaporated Add the minced garlic and dried thyme and cook for 30 to 60 seconds until fragrant Season with salt and black pepper

Assemble the casserole:

Transfer the mushroom mixture into the prepared baking dish Add the rinsed rice Pour in the 3 and a half cups of vegetable broth Sprinkle the teaspoon of salt and quarter teaspoon of black pepper If your broth is already salty reduce the salt to half a teaspoon and adjust later Dot the top with the remaining tablespoon of butter from the rice ingredients

Bake until the rice is tender:

Cover the casserole tightly with foil to trap steam and bake in the oven for 35 minutes Remove the foil and bake an additional 10 minutes This lets excess moisture evaporate and allows the top to set perfectly

Rest fluff and finish:

Let the dish rest out of the oven for 10 minutes This crucial pause lets the rice finish steaming and the grains set Fluff gently with a fork and season with a fresh grind of black pepper before serving

Mushrooms are my favorite ingredient in this recipe because their texture and flavor transform simple rice into something comforting and elegant I have fond memories of serving this casserole alongside roast at family holidays when everyone gathers around the table savoring every bite

Storage tips (en France)

Store any leftovers in an airtight container in the refrigerator and consume within three to four days To reheat add a splash of broth or water and warm gently on the stove or in the oven covered with foil to retain moisture

Ingredient substitutions (en France)

Olive oil can replace the butter for a dairy free or vegan option This creates a lighter version with a peppery nuance letting the mushrooms shine even more If you use brown rice increase broth and bake longer for a nuttier texture Cremini or shiitake mushrooms add earthier and smokier flavors enhancing the overall dish

Serving suggestions (en France)

This casserole pairs beautifully with roast meats like turkey or duck but also works well beside a simple green salad or steamed vegetables for a lighter meal Garnish with fresh thyme or finely chopped parsley for an elegant presentation

This mushroom rice casserole brings rich umami and comforting texture to holiday and weeknight meals Make ahead and reheat gently for best results

Common Recipe Questions

→ Comment éviter que le riz devienne collant ?

Rincez le riz à l'eau froide jusqu'à ce que l'eau soit claire pour éliminer l'excès d'amidon, ce qui rendra les grains bien séparés après cuisson.

→ Puis-je remplacer le beurre par une autre matière grasse ?

Oui, l'huile d'olive peut être utilisée pour une version plus légère ou végétalienne, apportant une touche plus poivrée et laissant les saveurs des champignons ressortir.

→ Quel type de champignons est recommandé ?

Les champignons de Paris sont classiques, mais les cremini ou shiitake offrent des saveurs plus profondes et une texture plus ferme pour enrichir le plat.

→ Peut-on préparer ce plat à l'avance ?

Oui, ce plat se prépare à l'avance et se réchauffe bien, idéal pour les repas de fête ou pour gagner du temps en semaine.

→ Comment ajuster la cuisson pour du riz complet ?

Utilisez la même quantité de riz complet mais augmentez le bouillon à environ 4,5 tasses, puis prolongez le temps de cuisson à 55-60 minutes couvert.