What’s in the cupboard?
MUSHROOM “PAELLA”
“This is a deliciously different way to use risotto rice – or you could use paella rice – with everyday mushrooms from your veggie drawer.”
Serves 6 EASY GREAT VALUE Preparation: 25 minutes Cooking: 35–40 minutes
olive oil 9 T, plus extra for drizzling
brown mushrooms 250–400 g
sea salt and freshly ground black
pepper, to taste
mixed mushrooms 400 g, chopped
medium onion 1, finely chopped
garlic 2–3 cloves, grated
paella or risotto rice 300 g
mushroom stock 3 cups
parsley, finely chopped, for sprinkling
Spanish smoked paprika, for dusting
Heat 2 T olive oil in a 28–30 cm pan. Fry the brown mushrooms In the same pan, heat 3 T olive oil. Stir in the mixed mushrooms. Stir-fry until just cooked. Season and remove from the pan. Add another 2 T oil to the pan. Add the onion and cook gently until very tender. Stir in the garlic and another 2 T oil. Add the rice and stir. Add the chopped mixed mushrooms and 2 cups stock. Simmer uncovered over a low heat for 15 minutes, or until the rice is almost cooked, adding more stock if necessary. Pour in the remaining stock and bury the reserved mushrooms in the rice. Cook for 5 minutes, or until everything is hot and the rice is tender. Season to taste. Sprinkle with the parsley and paprika and drizzle with olive oil.
