Ingredients:

2 tablespoons butter
2 tablespoons olive oil
3 cup assorted mushrooms (white, bella, portobella, cremini)
2 tablespoons medium cream sherry
3 cups uncooked wild rice
3 cups low sodium chicken broth

Directions:

Heat oil and butter in a pot. Add mushrooms and cook until liquid has been absorbed. Season to taste. Add sherry and cook on high heat to burn off alcohol. In another pot, heat 2 tablespoons olive oil. Add uncooked rice, and cook until glossy. Add chicken broth and mushrooms. Cover, and bake in a 350 degree preheated oven until all liquid has been absorbed (20 to 30 minutes).