1-Prep the cream: Let heavy cream reach room temperature, or for cashew cream, soak 1/3 cup raw cashews in 2/3 cup boiling water for 30 minutes and blend smooth.

2-Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large pot over medium-high heat.

3-Add 1 finely chopped yellow onion, 3/4 cup finely chopped carrots, and 1/2 cup finely chopped celery. Cook for 8 minutes until softened.

4-Stir in 8 ounces (227 grams) sliced baby bella mushrooms and 4 minced garlic cloves. Cook 6 to 8 minutes until mushrooms soften and turn lightly golden.

5-Add 1 cup wild rice, stir to coat, and toast for 1 to 2 minutes.

6-Season with 1 tablespoon poultry seasoning (or Herbs de Provence), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

7-Pour in 4 cups lower sodium vegetable broth and 1 cup water. Bring to a low boil, cover, reduce to medium-low, and simmer 45 to 60 minutes until rice is tender.

8-Remove lid, stir in 2/3 cup heavy cream or cashew cream. Gradually add 1/3 cup finely grated Parmesan while stirring to avoid clumps.

9-Remove from heat and serve hot.