Heat olive oil in a medium pot over medium heat.
Add onion, garlic, and mushrooms. Season to taste with salt and pepper.
Cook, stirring occasionally, until the mushrooms develop some color, approximately 5-6 minutes.
Add the dried thyme and the rice.
Continue cooking until the thyme becomes fragrant, 1-2 minutes.
Add the vegetable stock and increase the heat to high.
Bring the rice to a boil, then immediately reduce the heat down to medium low and cover with a lid.
Let the rice simmer for 10 minutes then turn the heat off and let the rice sit covered for 5 minutes.
Uncover and fluff the rice with a fork.
Stir in the butter, heavy cream, and parsley.
Taste and adjust the seasoning if desired.
Enjoy!
