2 cups hot water
1 (1-ounce) package dried wild mushrooms
4 tablespoons butter, divided
1 small onion, chopped
2 cups long-grain rice
2 cups low-sodium chicken broth
1 teaspoon salt
2 cups sliced fresh shiitake, cremini, or baby portobello mushrooms
1. In a medium bowl, combine hot water and dried mushrooms; let stand for 10 minutes. Using a slotted spoon, remove mushrooms from water; chop and set aside. Strain water through a fine-mesh sieve, reserving liquid.
2. In a large saucepan, melt 2 tablespoons butter over medium-high heat. Add onion; cook until softened, about 4 minutes. Add rice; cook until toasted, about 2 minutes. Add chopped mushrooms, reserved liquid, and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
3. In a medium skillet, melt remaining 2 tablespoons butter over high heat. Add sliced mushrooms, and cook until browned and tender, about 5 minutes. Stir mushrooms into hot rice mixture.
Chopped mushrooms add depth and interesting flavor to this rich rice pilaf dish.