Wild Mushroom Paella
Serves 6
TIP: Roasting the bell pepper over a fire, then wiping away the charred skin, imparts a sweeter flavor.
Ingredients
1 pound assorted summer mushrooms (see below)
2 Tbsp. olive oil
1 Tbsp. garlic
1/4 cup sherry
4 Roma tomatoes, cored and diced
1 bell pepper, seeded and diced small
1 pinch saffron threads
3 cups vegetable or chicken stock
1 1/2 cups rice
1 pinch salt to taste
2 Tbsp. unsalted butter (optional)
Preparation
Place a 2 gallon pot on stove over medium-high heat and add oil, shallots and garlic. Cook until translucent.
Add mushrooms and sherry. Cover and cook 4 to 5 minutes, stirring occasionally. Remove lid and continue cooking until all of the moisture is removed.
Add tomatoes, peppers, saffron and stock. Bring to a boil.
Add rice and stir one time. Replace lid and lower heat to medium low.
Cook 12 to 15 minutes, without peeking and no stirring!
Summer Mushrooms appropriate for this flexible dish include Yellow Chanterelles, Red Chanterelles, Black Trumpets, Chicken Mushrooms, Oyster Mushrooms and Meadow Mushrooms. Also try edible boletes such as the delicious Lilac-stemmed Bolete--a relative of the famous Porcini--which imparts a woodsy, nut-like flavor.
