Using a skillet, or cast iron pan, over medium heat, add butter and olive oil, then add mushrooms. Sauté for about 5 minutes until mushrooms are golden and caramelized in colour. Transfer to a plate.
Add scallions and red pepper and sauté for a couple of minutes, then add garlic, cook for a minute until aroma releases. Stir in rice and sauté for about 5 minutes, until the rice becomes translucent and lightly golden in colour. Start by stir in 1/2 cup of the vegetable broth and simmer over low-medium heat. Once the broth evaporates, continue adding 1/2 cup of broth at a time. Stir continuously to avoid the rice from sticking to the skillet.
Once the rice is almost tender and the remaining 1/2 cup of broth is left, add the mushrooms. Continue to cook until the broth has evaporated. At this point, make sure the rice isn't overcooked and mushy.
Season with salt and pepper and stir in the parsley. Garnish with the extra scallions and parsley leaf.
