1 cup dried mushrooms (I used a mix of oyster and shiitake)
1/2 cup dry wild rice
3 cups plus 2 tablespoons boiling water, divided
sea salt and black pepper to taste
4 tablespoons unsalted butter
1 large onion, diced
1 cup diced celery
1 cup diced carrot
4 large cloves garlic, smashed, peeled, and minced
1/2 cup white wine
3 1/2 cups low-sodium chicken or vegetable broth
4 thyme sprigs, plus more for garnish
4 tablespoons minced parsley leaves
1/2 cup heavy cream