Heat a large pot to medium heat and add olive oil. Let the pot and oil heat up, until the oil is shimmery and moves quickly across the bottom when the pot is tipped. Add the sliced mushrooms and spread them out so they evenly cover the bottom of the pot, cooking in batches if needed. Cover with 1 tsp salt. Let the mushrooms cook until dark brown, about 10-12 minutes.. Stir occasionally to avoid burning, but don’t be afraid to let them sit undisturbed for several minutes at a time. Mushrooms stirred too much will become rubbery. Don’t worry about dark drippings at the bottom of the pot, these will dissolve and cook with the liquid when added.

Once the mushrooms have darkened, add carrots, celery, onion, black pepper, and 1 tsp salt to the pot, stir frequently until the veggies have softened and the onions have become translucent, about 4 minutes. Add the garlic, parsley, and thyme and cook for another 2min or until the garlic is fragrant.

Add vegetable broth, coconut milk, 2 cans of beans and their liquid, soy sauce, remaining salt, cover, and bring to a boil. Add wild rice. Adjust your heat to medium-low to keep it at a light simmer, and cook, covered for 1 hour, or until the rice is tender, stirring occasionally.

Serve immediately. Top with more chopped parsley if desired.