1. In a large pan or Dutch oven add mushrooms, oil, garlic, one beef cube, salt and pepper.
2. Sauté for five to 10 minutes until mushrooms have softened.
3. Add orzo water, milk (or non-dairy milk) and one beef cube and bring to a boil.
4. Lower flame, cook uncovered until liquid reduces, about 10 minutes.
5. Remove from heat and garnish with fresh parsley.