Wild Mushroom Rice

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4 tablespoons unsalted butter

3 tablespoons olive oil

1/2 pound shiitake mushrooms, stems removed and caps cut 1/4-inch thick

2 large portobello mushrooms, stems removed and caps cut 1/4-inch thick

1/2 pound oyster mushrooms, stems removed and caps cut 1/4-inch thick

Salt and pepper, to taste

1 Spanish onion, finely chopped

3 cups converted rice

7 cups chicken stock

1 teaspoon salt

1/4 cup porcini mushroom powder