6 tbsp. unsalted butter
1 1/2 c. chopped onions
3/4 c. chopped celery
2 lg. cloves garlic, minced
1 1/2 lb. fresh white mushrooms, trimmed and sliced thick
12 oz. fresh shitake mushrooms, stems removed and sliced thick
1 1/2 c. wild rice, rinsed and cooked
3/4 c. brown rice, rinsed and cooked
1 each red and yellow bell pepper, cut into 1/2 inch pieces
2 tbsp. chopped fresh parsley
3/4 tsp. chopped fresh rosemary
1 1/2 tbsp. sherry vinegar
1 tsp. each (or to taste) salt and freshly ground pepper

Melt butter in large heavy skillet over medium - high heat. Add onions, celery and garlic; cook until softened, 10 minutes. Stir in white and shitake mushrooms; cook until softened, 10 minutes. Combine vegetable mixture and remaining ingredients in mixing bowl. Makes about 12 cups.