Step 1

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).

Step 2

If the pot is dry, another 1/2 - 1 tbsp oil, and add butter. When melted, add onions and garlic.

Step 3

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.

Step 4

Add rice and a splash of broth. Mix so the brown stuff on the bottom of the pot mixes into the liquid. (Video below helpful here)

Step 5

Once the base of the pot is clean, add remaining liquid. Place lid on, bring to a simmer then turn down to medium low.

Step 6

Cook for 15 minutes or until there is no residual liquid (tilt pot to check).

Step 7

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!).

Step 8

Fluff rice using a fork or wooden spoon. OPTIONAL: Stir through more butter. :) Serve!