Vegetarian Summer Wild Mushroom Paella with Chanterelles and Black Trumpets All the fluffy yellow rice deliciousness of traditional paella, spiked with summer’s best mushrooms for an easy vegetarian meal, the Vegetarian Mushroom Paella with Chanterelles and Black Trumpets is a fun modern adaptation of a traditional dish.
- Servings - 4
- Prep Time - 20 Minutes
- Cook Time - 35 Minutes
Ingredients
- 3 - avocado oil
- 1 - medium onion
- 2 - cloves garlic
- 2 cups - Chanterelle Mushrooms - cleaned and chopped
- 1 cup - Black Trumpet Mushrooms - cleaned and chopped
- 1/4 cup - dry white wine
- 1.5 cups - organic medium grain rice
- 3.5 cups - vegetable broth or chicken bone broth if not begetarian
- 1 pinch - saffron
- 1 sprig - fresh thyme
- 14 ounce - can organic butter beans
- 1 cup - fresh or frozen peas
Instructions
1. Heat oil in a large skillet with sides. Add the onion and garlic, sauce over low for 3-4 minutes. Add the mushrooms and increase heat to evaporate the liquid. Add wine and cook until it’s evaporated too.
2. Stir in the rice, add broth, saffron and fresh thyme. Bring to a simmer over medium/low heat. Cook gently for 12 minutes without stirring.
3. Gently fold in drained/rinsed butter beans and frozen peas. Allow to cook another 2-3 minutes, just to heat the beans and thaw the peas.
4. Remove from the heat and cover the surface of the paella with wax paper and a clean dish towel. Allow it to continue cooking using its own heat for 5 minutes. Uncover just before serving, Remove thyme if desired.
