Mushroom Rice

Heat 1 1/2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until golden brown, 6 to 7 minutes. Transfer the mushrooms to a plate and cover with foil to keep warm; set aside. Do not wipe the skillet clean.

Place the skillet over medium heat; add the remaining 1/2 tablespoon oil to the drippings. Stir in shallot and garlic; cook, stirring often, until softened, about 3 minutes. Stir in rice, thyme, salt and pepper; cook, stirring constantly, until the rice smells toasted and becomes opaque, about 2 minutes.

Stir in broth; bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer, undisturbed, until the rice is tender and the liquid is absorbed, about 40 minutes. Remove from heat; stir in butter, soy sauce, vinegar and the reserved mushrooms. Cover and let stand at room temperature for 5 minutes. Divide among 6 bowls. Garnish with thyme leaves, if desired.