Preparation

1. Place porcini mushrooms into a small bowl, cover with 1 cup of boiling water and allow to soak for at least 20 minutes or until mushrooms become soft. Drain soaking liquid through fine a sieve and reserve liquid to use later. Squeeze the mushrooms to extract all of their liquid.
2. Place mushroom liquid into a glass measure and add enough water to bring the volume up to 2 cups. Pour the liquid into a medium saucepan. Stir in the vegetable base and bring to a boil. Add the rice, lower the temperature to a simmer, cover, and cook about 40 - 50 minutes or until the rice is tender and all of the water has been absorbed.
3. Meanwhile, warm the olive oil over medium heat in a large skillet. Add the onion and saute about 5 minutes or until soft; add the shiitake and crimini mushrooms, continue to cook until mushrooms begin to brown, 4-5 minutes and most of their liquid evaporates. Pour in the sherry, porcini mushrooms, thyme, and fresh parsley and bring to a boil. Turn off the heat and set aside.
4. When the rice has cooked, stir it into the mushroom mixture, taste, adjust seasonings and serve.