Creamy Orzo with Oyster Mushrooms and Shiitake

Finely dice the shallots and slice the garlic thinly. Tear or cut the oyster mushrooms into bite-sized pieces. Halve the shiitake mushrooms; smaller caps can be left whole.

Heat half of the butter in a large pan. Sauté the shallots and garlic until golden brown. Add the prepared mushrooms and sauté vigorously for a few minutes until they take on color.

Add the orzo pasta to the mushrooms in the pan and toast briefly. Add the chopped thyme. Pour in the vegetable broth and simmer over medium heat for about 10 minutes until the pasta is soft and the liquid has been almost completely absorbed. If necessary, add a little more broth or water.