Vegan Mushroom Orzo

Heat 1 tablespoon olive oil in a large skillet and add half of the mushrooms. Cook until golden brown, then remove the mushrooms from the pan pan and set aside. Add the remaining olive oil and repeat with the rest of the mushrooms. Once the second batch is cooked, set aside with the rest.
2 tablespoons olive oil
1 ½ lb mixed mushrooms
Melt the plant-based butter in the same skillet. Add the shallots and garlic, cooking until softened and fragrant. Stir in the red chili flakes and fresh thyme.
2 tablespoons plant-based butter
2 medium shallots
4 garlic cloves
¼ teaspoon red chili flakes
1 tablespoon fresh thyme
Pour in the white wine and allow it to bubble and reduce slightly.
½ cup dry white wine
Add the orzo to the skillet and toast it for a minute. Pour in the vegetable stock and plant-based cream and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until the orzo is tender.
1 ½ cup orzo
4 cups vegetable stock
1 cup plant-based cream
Stir in the cooked mushrooms and vegan Parmesan.
2 tablespoons vegan Parmesan
Adjust the seasoning to taste and top with the shredded basil leaves. Serve immediately, with extra plant-based Parmesan on top if you like.
8-10 fresh basil leaves
Salt and freshly ground black pepper to taste