Heat a small saucepan to medium-high and saute the mushrooms with a splash of olive oil and salt under the mushrooms are well browned and reduced in size, about 7-8 minutes. Then, add half of the butter and garlic, shallot, wild rice and water and bring to a boil. Season with salt and pepper, turn the heat to low and cover and cook for 1 hour.

When the rice is close to done, heat a fry pan to medium-high and melt the remaining butter and garlic with the thyme leaves and gently saute the rockfish fillets on both sides for about 2 minutes per side depending on the thickness of the fillets. Season with salt and pepper.

Scoop the wild rice onto individual serving dishes and top with the fish. spoon any remaining pan butter onto to the fish and serve with lemon wedges.