Creamy Orzo with Oyster Mushrooms and Shiitake Mushrooms

Finely dice the shallots and thinly slice the garlic. In a large pan, heat half of the butter and sauté the shallots and garlic until golden brown.

Cut the oyster mushrooms into bite-sized pieces. Halve the shiitake mushrooms; smaller caps can remain whole. Add the mushrooms to the pan and briefly continue frying everything together.

Add the risoni pasta (orzo) and mix well with the mushrooms. Stir in the chopped thyme. Pour in the vegetable broth and simmer over medium heat for about 10 minutes until the pasta is al dente. If necessary, add a little more broth or water.