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