1poundshiitake mushrooms,or any other mushroom you like
2tablespoonsbutter or vegetable oil
1yellow or white onion, sliced thin
1tablespoonminced fresh sage(or rosemary)
2tablespoonswalnut oil,or some other nice oil
2tablespoonsdark beer vinegar, Worcestershire or walnut ketchup
Black pepper to taste
Bring the broth to a boil and add the wild rice. Simmer this until the rice is done, checking after 20 minutes; real wild rice will be done, but farmed will likely need up to another 20 minutes. When the rice is done, drain it and set it aside.
Get a large sauté pan hot over medium-high heat. Add the mushrooms. Shake the pan and let the mushrooms sear until they start to give up their water. Once they do, sprinkle with salt. Once the water has mostly boiled away, add the butter or vegetable oil and the sliced onion. Toss to combine. Cook, stirring often, until you get some nice browning on both the mushrooms and the onion.
Add the garlic and sage and cook another minute or two. Add the wild rice and the remaining ingredients to the pan, toss to combine and let cook one more minute. Serve hot or at room temperature.
Note: Cook time reflects real wild rice. If you are using store-bought farmed wild rice, it will take another 15 minutes or so.