Mushroom Paella

  • Serves: 4
  • Preparation: 10 minutes
  • Cooks In: 25 minutes
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Ingredients

600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice)
250g Spanish rice
250g Flat Mushrooms sliced (3 medium or 2 large)
Chives for garnish
2 Button Mushrooms thinly sliced
2 radishes thinly sliced
50g grated manchego cheese
1 lemon, cut into wedges, to serve
Sofrito
2 large ripe oxheart tomatoes, roughly chopped
2 large roasted red capsicums from jar (piquillo)
3 portobello mushrooms, ripped into pieces
4 cloves garlic, peeled
½ bunch parsley
½ bunch chives
25ml olive oil
1 pinch saffron threads
1 tablespoon smoked paprika

Method

1

To make the sofrito: Place all ingredients in a food processor and process to a pesto consistency. Heat a 30cm fry pan or paella pan on high heat.

2

Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add Flat Mushrooms, Mushroom stock and bring to the boil.

3

Sprinkle in rice and reduce to a medium heat. Continue cooking for about 16-18 minutes. Do not stir! When rice is tender and liquid has almost fully reduced (there should still be some liquid in the paella-pan), cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).

4

Season to taste with salt and freshly ground black pepper and garnish with chives, thinly sliced button mushrooms, radish and grated manchego cheese.

5

Squeeze over lemon juice just before serving.

Ingredients

 600ml Mushroom stock (to make stock soak a handful of dry Mushrooms in veggie stock, or use stock of choice)
 250g Spanish rice
 250g Flat Mushrooms sliced (3 medium or 2 large)
 Chives for garnish
 2 Button Mushrooms thinly sliced
 2 radishes thinly sliced
 50g grated manchego cheese
 1 lemon, cut into wedges, to serve
Sofrito
 2 large ripe oxheart tomatoes, roughly chopped
 2 large roasted red capsicums from jar (piquillo)
 3 portobello mushrooms, ripped into pieces
 4 cloves garlic, peeled
 ½ bunch parsley
 ½ bunch chives
 25ml olive oil
 1 pinch saffron threads
 1 tablespoon smoked paprika

Directions

1

To make the sofrito: Place all ingredients in a food processor and process to a pesto consistency. Heat a 30cm fry pan or paella pan on high heat.

2

Add sofrito and cook until tomatoes start to become juicy, 3-4 minutes. Add Flat Mushrooms, Mushroom stock and bring to the boil.

3

Sprinkle in rice and reduce to a medium heat. Continue cooking for about 16-18 minutes. Do not stir! When rice is tender and liquid has almost fully reduced (there should still be some liquid in the paella-pan), cook for a further 2 minutes to achieve ‘soccarrada’ (crust on the bottom of the pan).

4

Season to taste with salt and freshly ground black pepper and garnish with chives, thinly sliced button mushrooms, radish and grated manchego cheese.

5

Squeeze over lemon juice just before serving.

Mushroom Paella

Tags:

 Dinner, Rice, Vegetarian

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