In a large saucepan, heat olive oil over medium heat. Add chopped onion and saut? until translucent, about 5 minutes.

Add minced garlic and sliced mushrooms to the pan. Cook until mushrooms are browned and tender, about 8-10 minutes.

Stir in the wild rice, thyme, salt, and black pepper. Cook for 1-2 minutes to toast the rice slightly.

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and the liquid is absorbed.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in chopped parsley before serving.