This dinner was inspired by an Ottolenghi's recipe for mushrooms served with yogurt flatbreads. This hearty, vegetarian recipe was fun and easy to make and it definitely made enough for 2 servings of leftovers.
Ingredients: 6 cups of sliced shiitake and button mushrooms, 1 oz. mixed dried mushrooms, 3/4 cup warm water, 2 Tbs. olive oil, 6 Tbs. butter, 2 thyme sprigs, 2 garlic cloves, 1/2 cup white wine, 3 Tbs. chopped parsley, zest of 1 lemon, juice of 1/2 lemon, 4 oz. goat cheese, 1 lb. orzo, salt and pepper.