One-Pot Creamy Garlic Mushroom Orzo

Get your prep done before you start cooking. Tear the shiitakes and oyster mushrooms into smaller pieces. Thinly slice the white button mushrooms. Finely chop the shallot, mince the garlic and chop the parsley.
Heat a large nonstick skillet or pot over high, then add mushrooms. Cook until they release moisture, about 5 minutes. Stir frequently. Add olive oil and soy sauce, cook until the mushrooms start to brown. Remove from skillet.
Reduce heat to medium, add garlic and shallot. Cook for 2 minutes until fragrant and soft. Add black pepper and Italian seasoning. Stir in orzo and toast for 1 minute. Pour in white wine and cook until evaporated.
Add chicken broth, bring to a boil and let simmer over medium low. Cook uncovered, stir occasionally to keep the orzo from sticking to the bottom of the skillet, about 10 minutes.
Next, stir in mascarpone and Parmesan. Add mushrooms and parsley, stir and simmer for about 1 minute or until the orzo is al dente and the liquid has formed a creamy sauce. Taste and adjust salt.
Finish off with black pepper and chili flakes. Serve immediately. Enjoy!