Cabbage Roll “Stewp”

Ingredients

• 1/2 oz dried porcini mushrooms
• 3 cups boiling water
• 2 Tbsp grapeseed oil or avocado oil
• 3/4 lb mixed mushrooms, trimmed and cut in halves or quarters
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 2 Tbsp no-salt-added tomato paste
• 28 oz can no-salt-added diced tomatoes
• 4 cups no-salt-added vegetable broth, gluten and/or dairy free if desired
• 1/2 cup green lentils, rinsed and picked through for rocks
• 1/4 cup wild rice
• 1 medium green cabbage, cut into bite-sized pieces, about 6 cups total
• 1 bay leaf
• 1 tsp dried thyme
• 2 Tbsp red wine vinegar
• 1 tsp sea salt
• 3/4 cup fresh parsley leaves, chopped and divided (optional)