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Heat olive oil in a pan over medium heat. Add the mushrooms and saute about 4 minutes.
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Stir in the garlic and thyme and saute an additional minute. Set aside.
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In a large pan, heat the butter over medium high heat.
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Add the orzo and brown.
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Pour in the chicken broth and bring to a boil.
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Reduce heat and stir until reduced.
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Stir in the mushroom mixture and Parmesan cheese.