Remove the stems from the shiitake mushrooms and the Portabella mushrooms. Using a spoon gently scrape the gills from the Portabella mushrooms, the gills tend to make the stock dark and will give it a bitter note.

Heat a pot over medium heat, add the olive oil, saute the onions and the garlic for 3 minutes, then add the mushroom stems, wood ear mushroom, thyme, bay leaf, and the vegetable broth. Bring the stock to boil then reduce the heat to low, cooking for 30 minutes.

Heat a large pot over medium heat with olive oil, add diced onion to the pot and start to sweat the onion, then add the sliced shiitake mushrooms and continue to cook. Cook the mushrooms and the onions for about 5 minutes. Add the white wine, continue to stir, and cook until the wine has reduced by half. Add the thyme and bay leaf. Start adding the mushroom broth 4 oz at a time, cooking on medium-high heat, stirring non-stop as the stock reduces. Once the stock has reduced add another 4 oz. Total cooking time is about 40 minutes. A great test is to eat a small bite, if there is a small amount of texture you are almost done. At this point turn the heat off and add about 6 oz of mushroom stock, stir to combine.

Preheat oven to 450 degrees

Minced the garlic with salt, this creating another abrasive element when mincing the garlic, it always helps with softening the bite of the garlic. Place the garlic in the bowl, adding the olive oil, balsamic vinegar, thyme, and chiffonade sage. Mix to combine. Add the Portabella mushrooms and massage the marinade into the mushrooms, place the mushrooms on a baking sheet lined with parchment paper, place the additional marinade on top of the mushrooms. Place in the oven at 450 degrees for 20 minutes

Place the vegan butter in a pan over medium heat, as the butter starts to melt add pieces of torn sage leaf, continue to cook, turning the sage over to crisp evenly. Once the sage is crisp, the color will change from light green to a darker green, place on a paper towel to drain. Place the small pieces of the wood ear mushrooms in the butter and cook until a light golden brown and the mushrooms have crisped some. Season with salt and pepper.

Place the risotto on a plate, the risotto should be loose and soft, it should not be thick and stick together. If it has become too thick just add additional stock to thin the risotto down. Place the wood ear mushrooms around the plate, then the sliced Portabella on top and in the middle, then distribute the sage leave all around the risotto.