Creamy Orzo with Oyster and Shiitake Mushrooms

Finely chop the shallots and slice the garlic thinly. In a spacious pan, melt half of the butter and sauté the onions and garlic until golden.

Cut the oyster mushrooms into larger pieces. Cut shiitake mushrooms in half, and if they are small, they can be left whole. Add the mushrooms to the pan and sauté them with the onions for a few minutes.

Add the orzo pasta and mix well with the mushrooms. Sprinkle with chopped thyme. Pour in the vegetable broth and simmer over low heat for about 10 minutes, stirring occasionally, until the orzo is tender. If the liquid reduces too much, add a little more broth or water.