Heat the oil and add the onions, garlic, celery and bell peppers along with some salt and ground black pepper. Saute a couple of minutes until the onions start to soften.
Add the tomatoes and tomato paste along with the paprika and continue to saute for a couple more minutes.
Add the kidney beans to the pot along with the tamari or soy sauce, oregano, thyme, creole seasoning if using, fresh mushrooms, and dry mushrooms with the stock they were soaked in. Stir to mix and bring the stock to a boil.
Add in the rice, stir, and check the salt. The stock should taste saltier than you'd like your jambalaya to be, otherwise, once cooked, your rice will be bland.
Once the water boils again, cover the pot with a tight lid, lower flame to medium-low, and cook for 20 minutes, without opening the lid.
Turn off the heat and let the rice stand, undisturbed, for another 10 minutes before opening the lid. Fluff the rice with a fork, stir in the parsley or green onions, and serve hot.