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1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the mushrooms in a single layer with a pinch of the salt and cook undisturbed for 3 minutes, then stir and cook another 4 to 5 minutes until deeply golden. Transfer about a third of the mushrooms to a plate for topping.
2 tbsp Olive oil,
16 oz Cremini mushrooms, sliced,
1 tsp Salt
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2. Reduce heat to medium. Add the onion to the pot and cook 3 to 4 minutes until soft. Stir in the garlic and thyme and cook 30 seconds until fragrant.
1 piece Yellow onion, finely diced,
3 clove Garlic, minced,
1 tsp Fresh thyme leaves
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3. Add the orzo and toast, stirring, for 2 minutes. Pour in the white wine and scrape up the browned bits, simmering until almost fully absorbed, about 1 to 2 minutes.
1.5 cup Dry orzo pasta,
0.5 cup Dry white wine
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4. Add the warm vegetable stock, remaining salt, and black pepper. Bring to a boil, then reduce to a gentle simmer and cook uncovered, stirring often, for 8 to 10 minutes until the orzo is al dente and the liquid is mostly absorbed and starchy.
3 cup Vegetable stock, warm,
1 tsp Salt,
0.5 tsp Black pepper
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5. Stir in the spinach a handful at a time until wilted, about 1 minute. Pour in the heavy cream and add the butter and grated cheese, stirring over low heat for 1 to 2 minutes until glossy and creamy. Add a splash of water if it is too thick.
5 oz Fresh baby spinach,
0.5 cup Heavy cream,
0.8 cup Parmesan-style vegetarian hard cheese, finely grated,
1 tbsp Unsalted butter
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6. Remove from heat and stir in the zest of the lemon and juice of half of it. Taste and adjust with more lemon juice, salt, and pepper. Serve topped with the reserved mushrooms and parsley.
1 piece Lemon,
1 tsp Salt,
0.5 tsp Black pepper,
2 tbsp Fresh parsley, chopped (garnish)
