2 pounds medium fresh mushrooms, cleaned and halved
4 tablespoons finely chopped green onions
6 minced cloves garlic
4 tablespoons butter
4 tablespoons dry sherry
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Rice
3 heads fresh garlic
olive oil
4 1/2 cups cooked brown rice, warmed
2/3 cup melted butter
3/4 cup sour cream
3/4 cup heavy whipping cream, whipped
salt to taste

Cook and stir mushrooms, green onions and garlic in melted butter in skillet over medium-high heat till tender. Stir in remaining ingredients and heat through.
Rice
Heat oven to 325°F. Rub head of garlic with olive oil, wrap loosely in foil and place on baking sheet. Bake for 1-1 1/2 hours. Garlic will be properly roasted when it is lightly browned, soft and smells deliciously sweet. Squeeze pulp out of skins and stir into warm rice. Add butter, sour cream and heavy cream. Stir to blend. Season with salt to taste. Stir together mushrooms and rice mixture.