1-Heat 2 tablespoons olive oil in a large pot over high heat. Add half the mushrooms and cook for 5 minutes until golden, seasoning with salt and pepper, then remove and set aside.

2-If the pot is dry, add ½ to 1 tablespoon olive oil and the butter. Once melted, add the onions and garlic, and cook for 30 seconds.

3-Add the remaining mushrooms and cook for 5 minutes until lightly browned and the pot base is browned.

4-Stir in the rice and a splash of broth to deglaze the pot, scraping up the browned bits.

5-Once the pot base is clean, add the remaining broth. Cover and simmer on medium-low for 15 minutes or until the liquid is absorbed.

6-Remove from heat, quickly add the reserved mushrooms and sliced green onions, cover, and let rest for 10 minutes.

7-Fluff the rice with a fork or wooden spoon. Optionally, stir in more butter before serving.