Rinse the mushrooms and cut them with the egg slicer. Grate or mince the garlic. Heat a pan over high heat with water in it until ready to proceeed. Dry sautee the mushrooms until they are shrunken and squeaky, then drop the heat. Wait for the pan to cool a bit, add the olive oil and garlic and sautee for one to two minutes, or until the garlic is soft and fragrant. Add a pinch of salt and freshly cracked pepper.

Add the uncooked orzo and chicken broth to the skillet. Give it a quick stir, place a lid on top, and let the mixture come up to a boil. Once it reaches a boil, give it quick stir again to loosen any pasta from the bottom of the skillet. Replace the lid, turn the heat down to low, and let the pasta simmer on low heat for 10 minutes. Stir once half way through to prevent the pasta from sticking.

After ten minutes, test the orzo to make sure it's tender (if not, replace the lid and let simmer a few minutes more). Stir the contents of the skillet to redistribute any leftover broth (it will continue to absorb into the pasta). Once the broth has absorbed, turn off the heat.

Sprinkle the Parmesan over the pasta, stir, and then serve.