Prep ingredients: Finely chop the onion, carrots, and celery into small, even pieces. Slice mushrooms 1/4 inch thick. Mince garlic.

Build aromatic base: Heat olive oil and butter in a Dutch oven or large stockpot over medium-high heat until butter melts and shimmers. Add onions, carrots, and celery. Cook for 8 minutes, stirring occasionally, until vegetables are softened and onions are translucent.

Add mushrooms and garlic: Add sliced mushrooms and minced garlic to the pot. Cook for 6-8 minutes without stirring constantly, allowing mushrooms to brown and caramelize. They should shrink and turn golden brown.

Toast the rice: Pour in dry wild rice and stir to coat with oil and butter. Cook for 1-2 minutes until fragrant and nutty. Add poultry seasoning, salt, and black pepper. Stir to coat evenly.

Simmer: Pour in vegetable broth and stir well, scraping up any browned bits from the bottom. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer for 45-60 minutes until wild rice grains split open and are tender with some chew remaining.

Make it creamy: Remove lid and reduce heat to low. Slowly pour in heavy cream while stirring. Add Parmesan cheese gradually, stirring constantly to prevent clumping, until fully melted and incorporated.

Serve: Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve immediately. Top with extra Parmesan and fresh black pepper if desired.