1-Preparation Steps: Start by hydrating dried shiitake mushrooms in water for at least one hour if using dried. This step is crucial as it rehydrates the mushrooms, restoring their texture and ensuring they cook evenly. While the mushrooms soak, prepare your other ingredients. Dice the onion and garlic, chop the spinach, and slice the cremini mushrooms. Having everything ready before you turn on the stove will make the cooking process much more enjoyable and stress-free.

2-Heat olive oil in a large skillet over medium heat.

3-Add the diced onion and sauté until translucent, about 2-3 minutes.

4-Add the garlic, sliced cremini mushrooms, and rehydrated shiitake mushrooms.

5-Cook for 3-5 minutes, stirring occasionally.

6-Season with salt and pepper to taste.

7-Remove and set aside half of the cooked mushrooms.

8-Add the orzo to the skillet and toast for one minute.

9-Pour in the vegetable broth and season again.

10-Cover and simmer on low heat until the orzo is al dente, about seven minutes.

11-Remove the lid and add the reserved mushrooms, milk, spinach, and parmesan.

12-Stir continuously over medium heat until the spinach wilts and the cheese melts, creating a creamy texture, about 3-5 minutes.

13-Serve immediately and enjoy your delicious creation!