In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.

Add the minced garlic and sauté for an additional minute until fragrant.

Stir in the rinsed rice and cook for 2-3 minutes, stirring frequently.

Pour in the vegetable broth, add thyme, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.

In a skillet, heat the remaining tablespoon of olive oil over medium-high heat.

Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes.

Season with salt and pepper to taste.

Once the rice is cooked, fluff it with a fork and gently fold in the sautéed mushrooms.

Serve warm as a side dish or main course.