In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted, add the finely diced onion. Sauté for about 3-4 minutes, or until the onion is translucent. Add the chopped garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet, stirring to combine. Cook for about 5-7 minutes, or until the mushrooms are golden brown and have released their moisture.
Once the mushrooms are cooked, add the basmati rice to the skillet. Stir well to coat the rice with the flavorful mixture. Toast the rice for 2-3 minutes.
Pour in the fully seasoned vegetable broth, stir to combine, then bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 15-20 minutes.
Once the rice is cooked, remove from heat. Add the remaining 2 tablespoons of butter and the chopped parsley. Fluff the rice with a fork to mix in the butter and parsley.
