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Using a heavy saucepan, sauté the onion in 2 tablespoons
of the butter. Add half the garlic, the parsley, thyme, and rice and sauté
1 minute, stirring. Bring both the broth and wine to a boil, pour over
the rice, cover, and simmer 20 minutes. Meanwhile, wash and trim mushrooms;
leave whole if small or slice if large. Melt the remaining butter with
garlic in a large frying pan. Add the mushrooms and lemon juice and sauté
quickly 2 to 3 minutes, just until hot through and glazed. Add to the cooked
rice, fluff with a fork, and sprinkle with cheese
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