RICE WITH MUSHROOMS (ARROZ CON CHAMPIñONES)
This recipe - adapted from "The New Spanish: Bites, Feasts and Drinks" by Jonah Miller and Nate Adler, the owners of Huertas in the East Village in New York - offers the cook a simple primer on paella. The method is a template best made in a paella pan and, as a bonus, it will free the cook from the notion that paella must be some kind of production number involving a budget-busting and time-consuming load of chicken, pork, seafood, vegetables and the like. This version features mushrooms and not much else. But its largely unadorned canvas will accept embellishments. Some tomato purée in the broth perhaps? Certainly. Seared sea scallops, shrimp, some sausage, pieces of duck confit, chickpeas, grilled peppers, eggplant chunks or baby artichokes? Those, too, but definitely not all at once.
Provided by Florence Fabricant
Categories grains and rice
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the stock in a small saucepan, add the mushroom stems and bring to a simmer. Season to taste with salt. Cook on low for 15 minutes. Grate 1 clove of the garlic and mix with the mayonnaise, lemon juice, 1 tablespoon of the olive oil and salt to taste. Set aside.
- Heat 1 tablespoon oil on medium in a 10-inch paella pan or skillet. Add onion, fennel and remaining garlic clove, minced fine. Cook, stirring, about 10 minutes, until vegetables are soft and barely starting to color. Add remaining oil and the mushroom caps, increase heat to medium-high and cook 3 to 5 minutes, stirring on and off, until mushrooms have wilted, start to brown and have released some liquid. Season with salt and add thyme.
- Add the rice to the pan. Stir for about 1 minute with a wooden spoon. Add the sherry or wine and let reduce until most of it has been absorbed. Use the back of the spoon to spread the rice evenly in the pan. Remove and discard the stems from the stock. Gently add 2 cups of the stock to the pan, taking care not to disturb the rice. Bring to a simmer and cook about 5 minutes on medium-low, until the liquid is absorbed. Add more liquid, in 1/2 cup increments, without stirring the rice until the stock is absorbed after each addition. When the rice is nearly tender let it cook another 5 minutes or so, until there does not appear to be any liquid in the pan.
- Remove the pan from the heat and let rest for 2 to 3 minutes. Scatter pickled mushrooms on top or drizzle on the vinegar. Strew with chives. Dollop the mayonnaise sauce on top, and serve rice directly from the pan.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 21 grams, Carbohydrate 49 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1134 milligrams, Sugar 4 grams
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zcutt
[email protected]I can't wait to try this recipe! It looks so good.
Zikra Jafar
[email protected]This is a great recipe for beginner cooks. It's easy to follow and the results are delicious.
Hastana Hastananeupane
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Kara McGill
[email protected]This dish is a great way to add some variety to your weeknight dinner routine.
Lashonda
[email protected]I've tried a lot of different rice with mushrooms recipes, but this one is by far the best. It's the perfect combination of flavors and textures.
Suman Limbu
[email protected]This is one of my favorite rice dishes. It's so easy to make and it's always delicious.
Nikki Lauritzson
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Khirul Islam
[email protected]This recipe is a great way to use up leftover rice. It's also a great way to get your kids to eat their vegetables.
Damian Vargas
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The rice was cooked perfectly and the sauce was very flavorful.
aysen Mohamed
[email protected]This dish is so easy to make and it's always a hit with my guests.
Baryali Zalal
[email protected]I love this recipe! The rice is always cooked perfectly and the mushrooms are always tender and flavorful.
SHAYABO DEHWAR
[email protected]This is my go-to recipe for rice with mushrooms. It's simple but so flavorful.
Robert Aporo
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's a great side dish for any occasion.
Enercida Vallejo
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. The rice is fluffy and flavorful, and the mushrooms are cooked to perfection.
Yolandi Pienaar
[email protected]I made this dish last night and it was a hit with my family! Everyone loved the creamy sauce and the tender mushrooms.
Emmalie Graves
[email protected]This rice with mushrooms dish was absolutely delicious! The flavors were incredible and the rice was cooked perfectly. I will definitely be making this again.