Vegetarian Stuffing with Wild Rice, Mushrooms and Walnuts

Cook wild rice according to package directions. Once done, set rice aside with the lid on for 10-15 minutes before using a fork to fluff.
In a large saucepan over medium heat, add 2 tbsp olive oil. Add in shallots, minced garlic and chopped celery, cook for 5-7 minutes until softened.
Stir in spices: salt, pepper, dried thyme and dried oregano. Cook for about a minute until fragrant.
Add in 2 tbsp butter and mushrooms. Cook, stirring often until mushrooms are cooked through.
Deglaze the pan with ¼ cup wine, cook until almost evaporated.
Stir in cooked rice, minced sage and walnuts. Cook for about 2 minutes to allow flavours to meld together. Taste and adjust seasonings with more salt and pepper if desired. Serve warm.