Spread butter or olive oil evenly into a 9x13 baking pan.
In a large skillet over medium-high heat saute the mushrooms in olive oil adding a bit of salt to the mix. Saute so until the mushrooms have released their liquid and have browned a bit.
Add the onions and cook for another 4 or 5 minutes or until they are translucent.
Add the garlic and cook for another minute. Remove from heat.
Add the cooked rice to the skillet and stir until well combined.
In a medium bowl whisk together the eggs, cottage cheese, sour cream, and salt.
Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined and then turn out into your prepared baking dish. Sprinkle with 2/3 of the Parmesan cheese, cover with foil and bake for 30 minutes.
Remove foil and bake for another 20 or 30 minutes until and golden brown along the edges. Sprinkle with chopped Thyme or Tarragon, and the remaining Parmesan.