Three Mushroom & Parmesan Pilaf

Directions

1. Warm a skillet with a little olive oil over medium heat. Peel and finely dice the shallots, then add them to the pan and cook, stirring occasionally, until translucent.
2. Clean all mushrooms, removing stems from the portobellos and scooping out the gills; dice the portobello dough into 1-inch pieces and add to the skillet, followed by the sliced remaining mushrooms.
3. Peel and mince the garlic; stir it into the mushroom mix and cook until fragrant.
4. Season the mushrooms with thyme, rosemary, salt, and pepper, and cook until they are tender and the shallots are soft, about 5–6 minutes.
5. Rinse the basmati rice under cold running water in a strainer, then drain and add to the skillet with the broth; bring everything to a boil.
6. Reduce the heat to medium-low, cover tightly, and simmer without stirring for 15–20 minutes until the rice is cooked and liquid is absorbed.
7. While the rice cooks, wash and dry the parsley, strip the leaves from the stems, finely chop the leaves, and set aside.
8. When the rice is done, stir in the unsalted butter and Parmesan until melted and glossy; fold in the chopped parsley.
9. Taste and adjust seasoning if needed, then spoon the pilaf into bowls and serve warm.
10. Optional: sprinkle extra parsley on top for color and freshness.