1-First, heat 2 tablespoons oil in a large pot over high heat. Add half the mushrooms and cook for about 5 minutes until golden, then season with salt and pepper and set aside. If the pot is dry, add 1/2 to 1 tablespoon oil and the butter; once melted, toss in the onions and garlic and cook for 30 seconds.

2-Next, add the remaining mushrooms and cook for another 5 minutes until lightly browned and the pot base turns brown. Stir in the uncooked rice and a splash of broth to deglaze the pot, mixing in the browned bits. Once the base is clean, pour in the rest of the broth, cover with a lid, bring to a simmer, and reduce heat to medium-low.

3-Cook for about 15 minutes or until no liquid remains, then remove from heat. Quickly toss in the reserved browned mushrooms and green onions, cover again, and let it sit for 10 minutes. Finally, fluff the rice with a fork or wooden spoon and stir through more butter if you like, then serve warm. For dietary tweaks, use vegetable broth to keep it vegan or adjust oil for a lighter version.