Clean and slice the fresh mushrooms and onion.
In a medium large stockpot, pour enough oil in to cover the bottom.
Next, add the mushrooms, garlic, and onion.
Saute over a medium high heat until everything is soft and starting to brown.
Next, rinse and add the rice, broth, water, and seasonings.
Stir everything together, cover, and bring it all to a boil.
Once everything is to a boil, reduce the heat to low, keep covered, cook until the liquid is absorbed, and the rice is tender.
After the water is absorbed and the rice is tender, remove from the heat, and serve hot.
Top the dish with a vegan sour cream, homemade aioli, vegan mayo, and/or fresh chopped chives.
