Melt butter in a large sauté pan over medium heat. Add green onions, garlic and thyme. Cook for 4 minutes or until green onions are tender. Add mushrooms and cook for 8 minutes or until mushrooms soften and release liquid. 

Add rice, broth, sherry cooking wine, salt and pepper. Stir and bring to a simmer. Decrease heat; cover. Cook for 18-20 minutes or until liquid has been absorbed. 

Remove from heat; uncover and let rest for 5 minutes before serving. Garnish with parsley and serve.