Wild rice with mushrooms

Ingredients:

• 3 tablespoons unsalted butter
• Half an onion, diced
• 2.5 cups wild rice
• 5 cups lightly salted chicken broth
• 1 tbsp extra-virgin olive oil, add more if needed
• 220 g white champignons, thinly sliced
• 220 g shiitake mushrooms, remove tough stems, thinly slice caps
• 2 teaspoons fresh thyme leaves
• 2 cloves garlic, crushed
• 1 tbsp chopped fresh parsley

Preparation:

1. In a large saucepan, heat 2 tablespoons of butter over medium heat. Add the onion and cook until translucent, about 10 minutes. Add the wild rice and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and bring to a boil, then reduce the heat. Cover and simmer until the water is absorbed, about 40 minutes.
2. Meanwhile, heat the olive oil and the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the mushrooms, shiitake mushrooms, and thyme and cook, stirring frequently, until the mushrooms begin to brown, about 10 minutes. Add the garlic (add more oil to the skillet if it's dry), season with salt and pepper, and cook until the garlic is fragrant, about 1 minute more.
3. When the rice is cooked, fluff it with a fork and gently stir in the mushrooms. Season with salt and pepper to taste. Transfer to a serving bowl, sprinkle with parsley, and serve.