Mushroom Paella
Mushroom Paella: A Vegetarian Delight
IntroductionWho says paella needs meat? This vegetarian mushroom paella is packed with flavor and texture. It’s a perfect dish for a meat-free Friday or a vegetarian gathering. Let’s dive in!
Ingredients: 2 cups arborio rice
4 cups vegetable broth1 tablespoon olive oil1 onion, chopped2 cloves garlic, minced1 red bell pepper, diced1 green bell pepper, diced1 pound mixed mushrooms (cremini, shiitake, oyster, etc.), sliced1/2 cup frozen peas1/4 cup dry white wine (optional)Saffron threads (optional)Salt and pepper to tasteLemon wedges for servingInstructions:Get Started
1. Heat the olive oil in a large, wide skillet or paella pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more.
Add the Veggies
2. Stir in the red and green bell peppers and cook for 3-4 minutes, or until slightly softened. Add the mushrooms and cook until golden brown, about 7-8 minutes.
Make the Rice Base
3. Add the rice to the pan and stir to coat in the oil and vegetable mixture. Cook for 1 minute.
Add Liquid and Flavor
4. Pour in the vegetable broth and white wine (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
5. If using saffron, steep it in a small amount of hot water for 10 minutes, then add it to the paella along with the rice.
Finish it Up
6. Stir in the frozen peas and cook for an additional 2 minutes. Season with salt and pepper to taste.
7. Let the paella rest for 5 minutes before serving. Garnish with lemon wedges.
Tips: For a richer flavor, use Homemade vegetable broth.
Feel free to add other vegetables to your paella, such as zucchini, asparagus, or corn.If you don’t have saffron, you can use a pinch of turmeric for color.Serve your paella with a side salad or crusty bread.Enjoy your delicious vegetarian mushroom paella!
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