> 3 tbsp olive oil, divided
> 1 (16 oz) pkg cremini mushrooms
> 1 (4 oz) shiitake mushrooms
> 7 cups vegetable broth, divided
> 1 yellow onion, diced
> 1 tbsp garlic, minced
> 1 cup carrots, diced
> 1 cup celery, thinly sliced
> 3 tbsp all purpose flour
> 1 1/2 tsp kosher salt
> 1/2 tsp black pepper
> 2/3 cup wild rice blend, rinsed
> 1/3 cup sherry
> 1 tbsp white wine vinegar
> 1/4 cup fresh parsley, chopped
> 1 1/2 tbsp fresh thyme
> 2 bay leaves
In a large pot, heat 1 tablespoon olive oil over medium-high heat, add mushrooms, and saute until browned (about 5 to 8 minutes).
Add 2 tablespoons vegetable broth, and transfer mushrooms to a bowl.
Add remaining olive oil and onion, and saute until softened. Add garlic, carrots, and celery, and cook 5 minutes.
Mix in flour, salt, and pepper until fully incorporated, then stir in rice, broth, sherry, vinegar, parsley, thyme, and bay leaves, and stir well.
Bring to a boil, reduce to a simmer, and add mushrooms. Cover, and simmer 45 minutes until rice is fully cooked.