Heat 1 tablespoon butter in a large, heavy bottom saucepan over medium heat. Add the onion and 3/4 teaspoon salt and cook, stirring often, until softened, about 5 minutes.
Add the wild rice blend and saute, stirring constantly, for about 30 seconds.
Add 4 cups of vegetable broth to the rice and onion mixture and bring to a boil.
Cover and turn heat to low and cook for 45 minutes or until the broth is absorbed.
While the rice is cooking, prepare the mushrooms.
Heat a large skillet and 2 tablespoons olive oil over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally until browned, about 8 minutes.
Add the wine and cook until evaporated, about 4-5 minutes.
When the rice is done, fluff with a fork and fold in the mushrooms and chives.
Serve, hot or room temperature. May be made up to 2 days in advance. Refrigerate leftovers.