In a large skillet, melt 2 tablespoons of butter over medium heat. Once bubbling, add 1 finely chopped medium onion and cook for 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant. Then, stir in 2 minced garlic cloves and sauté for an additional 30 seconds until the garlic is aromatic but not browned.

Add 8 ounces of sliced fresh mushrooms to the skillet and increase the heat to medium-high. Sauté the mushrooms for 6-8 minutes, stirring frequently, until they have released their moisture and turned golden brown.

Pour in 1 cup of rinsed long-grain white rice and stir well, ensuring each grain is coated with the buttery mushroom mixture.

Carefully pour in 2 cups of low-sodium chicken or vegetable broth into the skillet. Stir everything together and bring the mixture to a gentle boil, which usually takes about 2 minutes.

Once boiling, reduce the heat to low and cover the skillet with a lid. Allow the Mushroom Rice to simmer undisturbed for 15-18 minutes, or until the rice is tender and the liquid is absorbed.

After cooking, remove the skillet from heat and let it sit, covered, for another 5 minutes. Finally, uncover, fluff the rice gently with a fork, and garnish with fresh parsley.