• Quickly rinse then slice the mushrooms, not too thin though. If using Shiitake, remove the stems and just use the caps. Then prep the onion, garlic, and spring onion, I used Shiitake mushrooms.
  

Stove Top Method

• Heat 2 tablespoons of oil in a large pot over medium high heat, when hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
• Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
• Add the stock and rice to the pot and mix together. Cover the pot with a lid and bring to a simmer, then reduce the heat to low. Cook for 15 minutes or until there is no liquid, tilt the pot to verify this.
• Remove from the stove, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes. No stirring, this will steam the spring onion.
• Fluff rice with a spoon, and optionally stir in more butter if desired. Serve.

Rice Cooker Method

• Heat 2 tablespoons of oil in your rice cooker pot set on Cook. When hot, add the mushrooms, season with salt and pepper as desired and cook until browned, stirring often.
  
• Add another 1 tablespoon of oil plus the butter. When the butter is melted add the garlic and onions, cook for about about 3-4 minutes or until the onion is softened, stirring often.
  
• Add the stock and rice to the pot and mix together. Add the cover to the rice cooker pot and let the Cook function now complete its cycle.
  
• When the rice cooker switches to Warm setting, quickly remove the lid, dump in the spring onion, and place the lid back on and let this sit for 10 minutes on Warm setting. No stirring, this will steam the spring onion.
  
• Unplug the cooker, fluff rice, and optionally stir in more butter if desired.
  
• Serve as a side dish, enjoy.