Heat up the olive oil in a large pot and add half of the mushrooms. Cook until nicely browned, remove from the pot, and set aside.
To the same pot, add 2 tablespoons of butter, onion, garlic, and the remaining sliced mushrooms. Cook for about 5 minutes.
Add the rice to the mushrooms and cook, stirring continuously, for about 2-3 minutes.
At this point, add the broth, stir, and bring it to a boil. Reduce the heat to medium low, cover with a lid, and simmer for 15 minutes.
After the 15 minutes have passed, turn off the heat and remove the lid. Add about 1 tablespoon of vegan butter (optional), the reserved browned mushrooms, and the parsley. Put the lid back on and let the Mushroom Rice rest for 10 minutes.
Lastly, remove the lid, stir everything together, and serve immediately. Enjoy!
Tips for the best Mushroom Rice
Choose good quality mushrooms. When you choose your mushrooms, look for ones with a dry, plump head that is firm and smooth. Avoid any with bruises or blemishes.
Use long grained rice. Whichever variety you choose, use long grained rice because it has a lower starch content and tends to be drier with separated grains. Short grain tend to be soft and sticky.
Divide the mushrooms. In the beginning, the mushrooms that are cooked on their own develop a delicious caramelization. While the rice takes some of it, this ensures plenty of yummy bits in the end.
Let it simmer. Cooking with the lid on will allow the broth to cook into the rice with the help of the steam that accumulates. This will give it enough time to become tender before serving.
How to Store
You can store this Mushroom Rice in an airtight container once it has cooled. Refrigerate it for up to 3-4 days. You can also freeze it in a freezer ziplock bag for up to 3 months. Defrost it in the fridge before reheating in the microwave, or on the stovetop. Add a splash of veggie broth if it seems a little dry.