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Trim and wipe down the mushrooms to get rid of any dirt or debris. Cut the shitake in half if they are large. Tear the oyster mushrooms into ½-inch wide strips, using their rippled underside as a guide. Soak the porcini in 1 cup of water and set aside.
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Heat the olive oil in a large wide pan or rondeau and cook the onions and peppers until soft. Add the garlic and stir.
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Add the mushrooms in the following order, stirring gently after each addition: Shiitakes, chanterelles, and oyster mushrooms. Add the dried porcini and their soaking liquid, and stir.
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Next, add the orzo, toss to coat in the oil, and deglaze with the white wine.
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Add the sun-dried tomatoes, stock, red pepper flakes, thyme and porcini powder, reduce heat and simmer, stirring and adding water or additional stock as needed, until the orzo is cooked and creamy. Stir in the grated cheese and serve.