Melt 2 tablespoons of butter or olive oil over medium heat. Add 1 finely chopped onion and cook for about 3-4 minutes until soft and translucent. Add 2 minced garlic cloves and sauté for an additional 30 seconds.

Introduce 8 ounces of sliced fresh mushrooms to the pan and cook for 6-8 minutes until browned.

Add 1 cup of rinsed long-grain white rice to the mixture, stirring for 1-2 minutes.

Pour in 2 cups of broth and season with salt, black pepper, and 1 teaspoon of dried thyme. Bring to a gentle boil.

Reduce heat to low, cover, and let simmer for 15-18 minutes. Check if rice is tender.

Remove from heat, let sit covered for 5 minutes, then fluff with a fork and garnish with chopped parsley.