In large skillet, melt 1 tablespoon of the butter over medium heat. Add onion, celery and garlic. Cook 8 to 10 minutes or until tender, stirring occasionally. Add mushrooms. Cook over medium-high heat for 6 to 8 minutes or until mushrooms are tender and most of the liquid is evaporated, stirring occasionally. Add cream. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Stir in rice, bread crumbs, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and chill at least 2 hours before using.