Heat oil in large pot over medium heat.
Add the oyster mushrooms to the pot. Cook until soft. Add dill and salt and pepper. Mix thoroughly.
Whisk a few tablespoons of vegetable stock with the corn starch until there are no clumps. Add to pot.
Stir in remaining stock and add carrots. Let simmer 15 minutes.
Once boiling, add the orzo until cooked through.
Serve and enjoy.

1 tablespoon olive oil
1/2 lb oyster mushrooms, roughly chopped
3 lemons, zest and juiced
1/2 lb orzo
3 medium carrots, grated
6 cup vegetable stock
1 tablespoon corn starch (or 2 tablespoon flour)
1 tablespoon fresh dill
Salt and pepper, to taste