Heat 2 tbsp unsalted butter in a medium sized skillet over medium high heat until the butter starts to bubble, about 2 minutes.
Add 1 medium finely chopped shallot and sauté until the shallots soften, about 5 minutes.
Add 8-10 medium sliced crimini mushrooms and 2-3 sprigs finely chopped fresh parsley and season with kosher salt and freshly ground black pepper. Stir to combine and sauté until the mushrooms lose most of their liquid and start to turn brown, about 5 minutes.
Add 1 cup cooked Basmati rice and stir to combine. Adjust seasoning with kosher salt and freshly ground black pepper and mix to combine. Set aside until ready to serve.
