Start with soaking the dried mushrooms in 3 cups of boing water until tender.
Once the desired softness is achieved, drain the mushrooms (reserving the liquid to use as stock. You will need 2 cups. Top up with water or stock as needed). Slice into bite-sized pieces and set aside.
Melt the butter over medium heat. Add the onions and cook until tender. Add the garlic and cook another minute.
Add the mushrooms and saute until the fresh mushrooms are cooked. Add the rice and coat with the mixture.
Add the stock, parsley, salt, and pepper. Bring to a boil, cover and simmer for 15-20 minutes or until the rice is tender and has fully absorbed the stock.
* This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).
Cleaning Mushrooms. It's best to avoid using water to clean your mushrooms because will water-log them. Instead, wipe them off with a damp paper towel before slicing.
When cooking mushrooms, don't overcrowd the pan. Overcrowding the pan will cause the mushrooms to steam as opposed to sauteing.
The best rice to use for rice dishes such as mushroom rice or rice pilaf is a long grain white rice (such as Uncle Ben's Original Converted, also known as Uncle Ben's Long Grain Rice outside the US). Quick cook or instant rice often results in soft, flavorless dishes.
When reserving the mushroom liquid be sure to discard any sand that collects in the bottom of the bowl.