Creamy Orzo with Oyster Mushrooms and Shiitake

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

Tear or cut the oyster mushrooms into bite-sized pieces. Halve the shiitake mushrooms; smaller caps can remain whole. Add the mushrooms to the pan and sauté everything together vigorously for a few minutes.

Add the Risoni pasta (Orzo) and briefly mix 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 soft and the liquid has been almost completely absorbed. If necessary, add a little more broth or water.