Heat 1 tablespoon of butter and a tablespoon of olive oil in a large skillet or saute pan.Add one-third of the mushrooms and cook over medium heat until golden brown, turning once. Repeat for another third then the remaining mushrooms. Transfer the mushrooms to a bowl and set aside for later.

Heat a tablespoon of olive oil in the pan, and add the chopped onion along with one-quarter teaspoon of salt. Cook the onion over medium heat stirring all the time, until the onion is soft. This will take at least 20 minutes.

Add the orzo to the onion and stir well, then turn the heat up to medium hot and add the wine. The wine should sizzle when it hits the pan.Cook until the pasta absorbs the wine. Then add the garlic and cook for a minute.

Next, add the stock. Then pour in the cream slowly, stirring whilst you add it. Add the thyme and season with the remaining salt and black pepper.Reduce the heat to medium and simmer until the sauce is nice and creamy and has reduced by almost half. This will take about 15 to 20 minutes. Make sure to stir often to stop the pasta from sticking to the bottom of the pan.

Now, add the spinach and stir until wilted.Once the spinach has wilted remove the pan from the heat then stir in the cheese. Once the cheese has melted it is ready to serve.Serve with chopped parsley, more grated cheese and a little more black pepper.