Shiitake Sticky Rice

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1 1/2 tablespoons vegetable oil

1 medium onion, cut into 1/4-inch dice

1/2 pound shiitake mushrooms, stems discarded and caps cut into 1-inch pieces

2 Chinese sausages, cut into 1/4-inch rounds

1/4 cup dry white wine

1 1/2 cups Asian short-grain sticky rice, soaked overnight and drained

1 1/2 cups chicken stock

2 teaspoons low-sodium soy sauce

1 teaspoon kosher salt

2 tablespoons chopped parsley

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