Make [1 cup, dry] Wild Rice according to package directions.
Place in fridge to firm up the starches.
Chop [small, 1/4-inch pieces] 12oz of mushrooms, any type.
Fine dice a medium shallot
Fine dice 2 large garlic cloves.
Set aside 1/4 teaspoon of dried thyme.
Melt 2 tablespoons of salted butter in a hot sauté pan.
When foaming stops, turn heat to medium and add the mushrooms. Sauté until starting to brown (? 5-6 minutes ?), increase the heat to medium-hi and add the shallots and garlic.
Sauté until onions are softened; stir in the thyme.
Turn off heat and set aside.
In a frypan, brown-off 10-ounces of HOT breakfast sausage.
Add to the mushroom mixture, mix together while warm, and place in a large mixing bowl.
Melt 2 tablespoons of butter in the sauté pan over high heat and add the rice. Warm the rice thoroughly and add to the mixing bowl. Stir together and use for stuffing (I use it for neck stuffing).
That sounds very good!