2 – 3 tbsp olive oil, separated
30 g / 2 tbsp butter
750 g / 1.5 lb mushrooms, sliced 3 – 5 mm / 1/8 – 1/5″ thick
2 garlic cloves, minced
1 small onion, finely diced
1 1/2 cups long grain rice, uncooked
2 1/4 cups / 565 ml vegetable stock
1 1/2 – 2 cups sliced green onion / scallions
Optional: More butter to stir through
Heat 2 tbsp oil in a large pot over high heat. Add half the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper then remove and set aside (we put these in at the end, mushrooms cooked in rice don’t stay as golden). If the pot is dry, another 1/2 – 1 tbsp oil, and add butter. When melted, add onions and garlic. Cook for 30 seconds, then add remaining mushrooms. Cook for 5 minutes or until mushrooms are lightly browned (they won’t caramelise as well as the first batch) and the base of the pot is brown.
Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid.
Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.
Cook for 15 minutes or until there is no residual liquid (tilt pot to check).
Remove from stove, remove lid, QUICKLY toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes (do not skip this step!).
Fluff rice using a fork or wooden spoon.
OPTIONAL: Stir through more butter. Serve