Mushroom Orzo

If using dried shiitake mushrooms, rinse them to wash off any dust then place them in a bowl and cover with water to hydrate them. Ensure they’re submerged and place another bowl or plate on top which will stop them floating out of the water
Soak for at least 1 hour - you can also prepare these earlier. If any of the mushrooms have large stems, cut these off which will help them hydrate a lot faster
Finely dice the onion and garlic, chop up the spinach and slice the mushrooms
In a large saucepan or deep skillet, saute the onion in olive oil over medium heat. Once translucent, add the garlic and all the mushrooms. Saute together for 3-5 minutes
Once the mushrooms have browned, season with salt and black pepper and remove half of the mushrooms to plate and leave them on the side for now
Add the orzo pasta and toast for 1 minute, then add the vegetable broth, season with salt and pepper and simmer with the lid on over low heat until al dente (approx 7 minutes)
Remove the lid and add the spinach, reserved mushrooms, milk , grated parmesan cheese and increase to medium heat.
Gently stir continuously until the spinach has wilted and the cheese has melted. It should take about 3-5 minutes for the liquid to be absorbed and you'll have a lovely creamy consistency. *Note, the orzo will continue to thicken once served as it cools.
Serve up your creamy Mushroom Orzo and enjoy!