RICE WITH MUSHROOMS (ARROZ CON CHAMPIñONES)

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.