In a 1 1/2 quart heavy saucepan bring rice and water with salt to a boil. Stir rice once and cook, covered, over moderately low heat 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes.
While rice is cooking, cut mushrooms into 1/4-inch thick slices and chop scallions. In a skillet heat butter over moderately high heat until foam subsides and saute mushrooms with salt to taste until golden and any liquid mushrooms give off is evaporated. Add wine and simmer, stirring occasionally, until wine is evaporated.
Fluff rice with a fork and stir in mushrooms and scallions.
Recipe courtesy of Gourmet Magazine