Thoroughly rinse wild rice and transfer it to a small bowl. Cover the wild rice with cold water and allow it to soak for at least 30 minutes. Set aside.
Prepare your mirepoix: chop the onions, celery, and carrots.
Over medium heat, add the butter, vegan or non-vegan, to a large stockpot or Dutch oven. Then, add the onion, carrots, and celery, and cook for 8-10 minutes, or until softened.
Add mushrooms and garlic, stir to combine, and cook for 8 minutes, making sure to stir occasionally to ensure even cooking. Add cooking oil if needed. The mushrooms should be soft and slightly golden when done.
Once the vegetables are done cooking, add the rosemary, thyme, Herbs De Provence, and rice (drained). Let the mixture cook for 1-2 minutes.
Add the vegetable broth and mix well. Bring the mixture to a boil, then cover and reduce the heat to medium-low. Let the mixture simmer for 40-50 minutes, or until the rice is tender. Make sure to occasionally stir the mixture.
Once the rice is tender, remove the lid and stir in the cashew cream (or heavy cream// coconut cream). Let the mixture simmer for an additional 3-5 minutes.
Remove from the heat and enjoy!