Add the mushrooms and set aside to pickle until needed. To make the brown butter, put the butter in a small pan over a medium heat. Continually swirl the butter in the pan for 5–7 minutes.

Directions. Bring a large pot of water to a boil. In a saucepan, melt a half stick of butter and toss in sliced mushrooms. Cook, undisturbed, for 5 to 7 minutes.

Preheat oven to 180˚C. Heat the olive oil in a 26cm saucepan with a lid/buffet casserole. Add the onion and cook until soft. Add the rice and coat it with the onion and olive oil.