In a large pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat until bubbly. Add half of the minced garlic and sauté for about 15 seconds, or just until fragrant.

Next, add the sliced cremini mushrooms to the pan. Cook them for approximately 8 minutes, stirring occasionally until they are beautifully caramelized and tender.

In the same pan, heat the remaining butter and olive oil over medium heat. Add the diced yellow onion and cook for about 3 minutes, then stir in the remaining minced garlic and cook for just 10 seconds.

Stir in the long-grain rice, fresh thyme, salt, and black pepper, ensuring each grain is coated in the aromatic mixture. Toast the rice for about 30 seconds.

Pour in ½ cup of low-sodium chicken broth to deglaze the pan, then add the remaining broth and bring the mixture to a gentle simmer. Cover the pan with a lid and cook for 15-17 minutes.

Remove the pan from heat, gently fold in the reserved sautéed mushrooms and chopped green onions. Cover the pan again and allow it to rest for 10 minutes.

Finally, fluff the Mushroom Rice with a fork before serving. Plate it up and enjoy your delicious creation!