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 the mushrooms and leave 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)
Add the spinach, reserved mushrooms, milk and grated parmesan. Stir through until the spinach has wilted and and you have a creamy consistency
Serve up your creamy Mushroom Orzo and enjoy!