In a large ovenproof pot with a tight-fitting lid, melt butter over low heat. Add oil, garlic, and onion. Cook until softened and translucent, 5 to 10 minutes. Raise heat to medium high, and add mushrooms. Cook until soft, about 5 minutes.
Preheat oven to 350 degrees F.
Add grains, and stir well, coating them with oil. Cook, stirring often, for about 10 to 15 minutes. Stir in stock, and bring to a boil. Cover pot, and put in oven. Bake for 30 to 40 minutes (check after 30 minutes; remove lid and cook a little longer if grains need to be softer). Fold in chopped herbs. Drizzle with Marsala wine. Season with salt and pepper, and serve immediately.
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