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Export 7 ingredients for grocery delivery
Prep the mushrooms: Remove any tough stems, then thinly slice all the mushrooms. Chop the shallot and mince the garlic.
Place a large sauté pan (with a lid) over medium heat. Add the butter, shallots, garlic, and thyme. Sauté to soften the onions, 3-5 minutes. Then stir in the mushrooms. Sauté for 10 minutes to soften.
Pour in the rice, broth, and sherry. Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Cover the pan and bring to a simmer.
Once simmering, lower the heat a little and cook the rice for approximately 20 minutes, or until the liquid absorbs and there are vent holes in the top of the rice.
Remove the rice from the heat. Allow it to rest, covered, for 10 minutes. Then fluff with a fork. Taste, and salt and pepper as needed.