Add oil in medium saucepan and sauté onion until translucent about 5 minutes. Add garlic and heat until fragrant about 1 minute. Add black rice, and broth and cook about 35-40 minutes. Add time and additional broth as needed until desired tenderness. Keep warm.
Add lentils, broth and wine to a medium saucepan and simmer for 30-40 minutes until lentils are tender. Keep warm.
While the rice and the lentils are cooking, prepare mushroom skulls:
Use a straw to make skull eye sockets and a paring knife to make small cuts for the nose holes and to scrape down the stem to mimic teeth. Repeat on the other side of the mushroom so that each whole mushroom when cut in half, gives you two mushroom skulls.
Sauté shallots, mushroom skulls, and garlic in butter until mushrooms soften and shallots are translucent, about 4-5 minutes. Add enoki mushrooms(optional), thyme leaves and salt and pepper to taste.
Toss black rice, lentils, and mushrooms together and serve in a large platter or bowl. Salt and pepper to taste. Enjoy.