Mushroom Herb Rice

Wash and thinly slice the white mushrooms.

In a medium pot, heat unsalted butter over medium-high heat until starting to foam.

Add mushroom and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.

Finely chop the parsley.

Finely chop the fresh thyme leaves.

Add vegetable broth and bring to a simmer. Stir in long grain and wild rice, chopped parsley, chopped thyme, salt and ground black pepper and allow to return to a simmer.

Cover and reduce heat to low and cook for 23-25 minutes until rice is tender.

Remove from heat and allow to rest for 5 minutes.

Add remaining unsalted butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.