Orzo with Oyster Mushrooms and Shiitake Mushrooms

In half of the butter, sauté the finely chopped shallots and sliced garlic until golden brown. Use a deeper pan or pot.

Add the oyster mushrooms cut into larger pieces. Halve the shiitake mushrooms, leaving smaller caps whole. Sauté everything together for a few more minutes until the mushrooms soften.

Sprinkle in the orzo pasta and mix it with the mushrooms. Add the chopped thyme. Pour in the vegetable broth and let it simmer on low heat for about ten minutes until the orzo softens and absorbs the liquid. If necessary, replenish with more broth or water.