You know I love making the most of seasonal produce. Strolling through the market at a leisurely pace and choosing each ingredient with the dishes I want to cook in mind is a pleasure I try to enjoy whenever I can and time is on my side. And as soon as I saw chanterelles at the greengrocer's, I thought of the mixed mushroom vegan paella. A perfect recipe for savoring autumn!
We can find a wide variety of mushrooms all year round and make this rice with button mushrooms, shiitake, portobello, oyster mushrooms, or even maitake, which has a very interesting flavor for cooking in rice dishes. But if we want to pay autumn the tribute it deserves, the ideal thing is to make this vegetarian paella with saffron milk caps, chanterelles, or black trumpet mushrooms.
With these mushrooms as the star ingredient and with a good sofrito, we'll get a very tasty, aromatic rice that is wonderfully comforting. A mixed mushroom vegan paella that's exquisite, and needs nothing more to become one of autumn's star dishes, and one of the rest of the year's too!
Ingredients
For 4 people
- 320 g of bomba rice
- 250 g of seasonal mixed mushrooms: chanterelles, saffron milk caps, or black trumpet mushrooms (if you prefer, you can use button mushrooms, shiitake, portobello, or maitake)
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 ripe tomato, grated
- 750 ml of vegetable stock
- 1 teaspoon of sweet or bittersweet paprika
- A few saffron threads
- Extra virgin olive oil
- Salt and pepper to taste
Preparation
- Clean and cut the mushrooms into pieces.
- Put the stock in a saucepan and let it heat up with the saffron threads.
- Heat your Bra Professional stainless steel paella pan over medium heat and add a drizzle of oil.
- When it's hot, add the onion and garlic and sauté until softened.
- Turn up the heat a little and add the mushrooms. Sauté them until they release their water and start to brown.
- Add the grated tomato and let it cook well to concentrate the aromas.
- Add the rice and sauté for a couple of minutes, stirring until you see it change color and become pearly.
- Pour in the hot stock with the saffron, gently stir so everything is evenly distributed, and cook over medium heat for about 15-18 minutes (or the time indicated on the package).
- Turn off the heat, cover with a clean cloth, and let the rice rest for a few minutes.
- Serve hot. You can add a splash of lemon if you like.
