Wild Rice Stuffing with Mushrooms

2 cups wild rice 4 tablespoons, divided

4 tablespoons extra-virgin olive oil, divided

12 ounces fresh shiitake mushrooms, stemmed, sliced

12 ounces oyster mushrooms, sliced

2 onions, chopped

2 cups brown basmati rice

5 cups chicken stock

3 bay leaves (preferably fresh)

kosher salt

Place wild rice in medium saucepan. Add enough cold water to cover rice by 3 inches. Bring to boil. Reduce heat to medium-low and simmer until rice is almost tender, about 45 minutes. Drain.

Meanwhile, melt 1 tablespoon butter with 1 tablespoon oil in a saute pan over medium-high heat. Add shiitakes; sauté until brown. Add 1 tablespoon butter and 1 tablespoon oil to same pan; heat over medium-high heat. Add oyster mushrooms; sauté until brown. Set mushrooms aside

Add 1 tablespoon butter and 1 tablespoon oil to same pan; heat over medium heat. Add onions and sauté until golden and very tender, about 20 minutes. Add remaining 1 tablespoon butter and 1 tablespoon oil to a pot; add brown rice and stir 2 minutes. Add wild rice, broth, bay leaves, and 1 teaspoon salt; bring to boil. Reduce heat to medium; cover and simmer until rice is tender and liquid is absorbed. 35 to 40 minutes. Stir in mushrooms. Season to taste with salt and pepper. Stir briefly over medium heat until heated through.