Step 1

Slice the mushrooms and mince the garlic.

Step 2

Add the mushrooms, garlic, thyme, pepper, salt, and 1 Tbsp butter to a deep skillet. Sauté over medium heat until the mushrooms have released all of their water and the water has evaporated off the bottom of the skillet.

Step 3

Add the rice and 2 Tbsp butter to the skillet and continue to sauté for about two minutes more.

Step 4

Add the vegetable broth to the skillet and stir to dissolve any browned bits off the bottom of the skillet.

Step 5

Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil. When it reaches a full boil, turn the heat down to low, or just above low, so the broth remains simmering.

Step 6

Let the rice simmer for 15 minutes without stirring or removing the lid. After 15 minutes, remove the pan from the heat and let the rice rest for another 5 minutes, without removing the lid.

Step 7

Finally, remove the lid and fluff the rice with a fork. Taste and add salt or pepper, if desired. Top with chopped fresh parsley as a garnish.