Pour dried mushrooms into a small saucepan. Cover with1 cup water. Bring to boil, then cover, remove from heat and let the mushrooms sit and soften for a few minutes.
Strain mushroom broth into a large pot. Chop shiitakes and set aside.
Bring mushroom broth to a boil over high heat. Pour in the wild rice and 3 cups of water or vegetable broth. Cover and reduce heat to medium-low. Let the rice simmer for 1 hour.
Meanwhile, bring a large pot of well-salted water to a rolling boil. Add the kale and blanch for 2 to 3 minutes, so the color remains vibrant. Drain and rinse well in cold water to rid any clinging grains of salt. Blot dry. When cool enough to handle, give the leaves a good chop, so they’re of a size comparable to the chopped mushrooms.
Heat the olive oil in a skillet over medium-high heat. Add the minced onion, garlic and chopped celery. Sauté the vegetables until softened, translucent and fragrant. Add chopped fresh mushrooms, cook for about 10 minutes or mushrooms are soft and fragrant. Stir to keep mushrooms from sticking. Pour in the sherry to deglaze the pan.
When the rice is done, drain off any excess liquid. Add rice to the pan of sautéed mushrooms. Stir and stir in the rehydrated chopped shiitakes, the chopped kale, the chopped parsley, and the thyme leaves. Season generously with sea salt and pepper.