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.

If the pot is dry, add another 1/2 – 1 tbsp oil and the butter. When melted, add onions and garlic, cooking for 30 seconds.

Add remaining mushrooms and cook for 5 minutes or until lightly browned.

Add rice and a splash of broth, mixing to incorporate the brown bits from the bottom of the pot.

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

Cook for 15 minutes or until there is no residual liquid.

Remove from stove, quickly toss in reserved mushrooms and green onions, and put the lid back on. Leave for 10 minutes.

Fluff rice using a fork or wooden spoon. Optional: Stir through more butter.